http://www.journalofdairyscience.org/article/S0022030223002576/pdf

Comparison of taste characteristics between koji mold-ripened cheese and Camembert cheese using an electronic tongue system.

Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae.

pdf/effect-of-sake-lees-on-cheese-components-in-cheese-ripened-10d3vbtw.pdf

Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria.

Fermented foods and beverages have been produced around the world for millennia, providing humans with a range of gastronomic, cultural, health, and scientific benefits. Building on these traditional forms, a convergence of factors, including culinary innovation, globalization, shifts in consumer preferences, and advances in microbiome sciences, has led to the emergence of so-called 'novel fermentations'. In this review, we define novel fermentation as the confluence of traditional food practices and rational microbiome design. Using principles of microbial ecology and evolution, we develop a microbiological framework that outlines several strategies for producing and characterizing novel fermentations, including switching substrates, engrafting target species, assembling whole-community chimeras, and generating novel phenotypes. A subsequent analysis of existing traditional ferments points to gaps in 'fermentation space' where novel ferments could potentially be produced using new combinations of microbes and food substrates. We highlight some important safety and sociocultural issues presented by the repurposing and modification of microbes from traditional ferments that fermented-food producers and microbiologists need to address.

Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes

麹菌（ここでは黄麹菌と呼ばれるAspergillus oryzaeを中心に説明する）は日本醸造学会により我が国の「国菌」に認定された醸造用糸状菌であり，様々な伝統発酵食品の製造に使用されている．麹菌のゲノム解析結果が2005年末にNatureに掲載されて以降，麹菌に関する多様な研究が展開されている．麹菌のゲノム解析完了前後のそれぞれ20年間で，研究方針と内容が大きく変化した．筆者は，1986年に当時の農林水産省食品総合研究所に採用後，継続して麹菌を対象とした研究を実施してきた．現在，麹菌育種工学寄附講座を大阪大学大学院工学研究科内で運営しており，これまでの醸造研究に加えて生態学の発想も導入して研究活動を行っている．本講演では，筆者の37年間の研究内容を時系列で簡単に振り返って説明した後，現在取り組んでいる研究を紹介する． 

https://www.jstage.jst.go.jp/article/myco/advpub/0/advpub_73-2-3/_pdf

Novel utilization of Aspergillus oryzae used in Japanese brewing industries

Lipase and protease activities in Koji cheeses surface-ripened with Aspergillus strains

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Lipase and protease activities in Koji cheeses surface-ripened with Aspergillus strains