Abstract: Disclosed are Aspergillus oryzae aged cheese and a preparation method thereof, wherein the preparation method of the Aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and Aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the Aspergillus oryzae spore powder is 0.001‰-0.008‰‰ of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.; 7-15 days are taken for maturing under 15-20° C.; 10-20 days are taken for continuing maturing under 8-12° C.; and relative humidity of an environment for maturing is 85%-95%.

Abstract: A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20° C.-30° C. for 2-15 days, ripening at 12° C.-20° C. for 2-15 days, and ripening at 4° C.-15° C. for 10-45 days.

Abstract: Disclosed are aspergillus oryzae aged cheese and a preparation method thereof wherein the preparation method of the aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the aspergillus oryzae spore powder is 0.001‰-0.008‰ of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.; 7-15 days are taken for maturing under 15-20° C.; 10-20 days are taken for continuing maturing under 8-12° C.; and relative humidity of an environment for maturing is 85%-95%.

Abstract: A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20° C.-30° C. for 2-15 days, ripening at 12° C.-20° C. for 2-15 days, and ripening at 4° C.-15° C. for 10-45 days.

Abstract: A strain of exopolysaccharide-secreting Lactobacillus brevis, BDLB0001, and an application thereof. The Lactobacillus brevis is deposited at the China General Microbiological Culture Collection Center of the China Committee of Culture Collection for Microorganisms, with a deposit number of CGMCC No. 5223. The Lactobacillus brevis secrets an elevated amount of exopolysaccharide, where the exopolysaccharide secreted is capable of eliciting B lymphocyte proliferation to enhance immunity, and has application prospects in medicaments, healthcare products and food products for immunity enhancement.