3-methylbutanal is known to contribute to a nutty aroma in cheese. A paper on a Lactococcus cremoris strain producing 3-methylbutanal has recently been published. Previous studies have reported that 3-methylbutanal is produced most efficiently at temperatures of 37°C or higher. However, in this strain, the highest production level was observed at the relatively low temperature of 20°C.

The content of this paper is primarily derived from the master’s thesis research conducted by Hayashizaki.

We were able to hold our year-end party again this year.

The dumplings were delicious, and the hot pot was delicious too. They even made hot sandwiches at the end. What more could we ask for?

I look forward to seeing everyone healthy and well again next year. Happy New Year.

By the way, this year’s cheeses were Saint-Marcellin, Mozzarella, Brie, Époisses, Provolone, and Asiago.

I had the pleasure of visiting the Agri-Innovation Education and Research Centre at Akita Prefectural University to sample some milk from Japanese Shorthorn cattle.

They are producing and marketing their pasture-raised beef under the “Gatabeko” brand.

It is quite rare to find beef from pasture-raised Wagyu, particularly when it is not derived from the Japanese Black breed.

On October 31st, we cooked takoyaki* for Halloween. It was delicious, and the decorations were lovely.

*: a popular Japanese street food consisting of bite-sized wheat-flour balls filled with octopus. They are cooked in a specialized molded pan and served with savory sauce, mayonnaise, bonito flakes, and seaweed.

While walking through the laboratory, I came across a horseshoe crab.