Penicillum roquefortiによる乳脂肪の変化 : (第1報)乳脂肪より揮発性脂肪酸の遊離とその分解

概要

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Accumulation of volatile fatty acids in Roquefort cheese is related by hydrolysis of milk fat and their decomposition by P. roqueforti. From this point, we have performed the following experiments: 1) The relation between the accumulation of volatile fatty acids in media and hydrolysis of milk fat by P. roqueforti. 2) The decomposition of individual volatile fatty acids by P. roqueforti. 3) The production of individual volatile fatty acids from higher fatty acids. by P. roqueforti. 4) The effect of sugar added to media on the 1) and 2). Results obtained are summarized as follows: 1) P. roqueforti could hydrolyse the milk fat in CZAPEKs solution and consume the fatty acids which had, been liberated from milk fat. Lower fatty acids were more markedly decomposed by P. roquefcrti than the highers and caprylic and capric acids were almost not decomposed. 2) When sugars did not present in media, volatile fatty acids were more strongly decomposed by P. roqueforti. 3) Of the soluble, volatile fatty acids, n-butylic wasp, less decomposed than the others. 4) Volatile fatty acids did not accumulate from higher fatty acids in media. From the above results, we considered that the liberation of volatile fatty acids which constitute the triglycerides and their decomposition give effect on the accumulation of volatile fatty acids in media or Roquefort cheese.
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