Influence of Monascus purpureus BD-M-4 on the physicochemical properties, proteolysis and volatile compounds of surface mouldripened cheese

The effect of adjunct culture Monascus purpureusBD-M-4 on the physicochemical, proteolytic, andlipolytic properties of surface mold-ripened cheese wereevaluated. During the maturation of Monascus-fermentedcheese, the total microbiota count and the content of solublenitrogen increased steadily, whereas the total proteincontent showed no significant difference. Moreover, a17-fold increase in total free amino acids was observed inMonascus-fermented cheese. The use of adjunct culture M. purpureus BD-M-4 in the production of surface-ripenedcheeses did not show a significant effect on the total fatcontent in the ripening period, nor did it change thelipolysis of cheese during ripening. Compared to 52 volatilecompounds of the control cheese, a total of 62 compoundswere detected in M. purpureus-fermented cheese,including 16 acids, 16 ketones, 11 alcohols, 5 aldehydes,11 esters, and 3 unclassified compounds.