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Production of cheese containing alcohol metabolism using Lactobacillus with fig enzyme

무화과(Fig) 효소를 첨가한 유산균을 이용하여 알코올 대사활성 함유 치즈의 제조

  • Lee, Sung-Jae (Department of Microbial Engineering, Konkuk University) ;
  • Yang, Yung-Hun (Department of Microbial Engineering, Konkuk University) ;
  • Jeon, Jong-Min (Department of Microbial Engineering, Konkuk University) ;
  • Lee, Ki-Won (Department of Microbial Engineering, Konkuk University) ;
  • Cho, In-Jae (Department of Microbial Engineering, Konkuk University) ;
  • Lee, Seong-Min (Department of Microbial Engineering, Konkuk University) ;
  • Ryu, Jeong-Youl (Hotel Cuisine, Korea Tourism Collage) ;
  • Shin, Won-Sung (Department of Foodservice and Culinary Management, Nambu University) ;
  • Kim, Jung-Soo (Department of Hotel Culinary, Daeduk Collage)
  • 이성재 (건국대학교 생물공학과) ;
  • 양영헌 (건국대학교 생물공학과) ;
  • 전종민 (건국대학교 생물공학과) ;
  • 이기원 (건국대학교 생물공학과) ;
  • 조인재 (건국대학교 생물공학과) ;
  • 이성민 (건국대학교 생물공학과) ;
  • 류정열 (한국관광대학교 호텔조리과) ;
  • 신원성 (남부대학교 외식조리경영학과) ;
  • 김정수 (대덕대학교 호텔외식조리과)
  • Received : 2016.10.29
  • Accepted : 2017.01.16
  • Published : 2017.04.30

Abstract

In this study, we evaluated the alcohol degradation ability of fig enzyme in the production of cheese using Lactobacillus kitasatonis, Lactobacillus amylophillus, and Leuconostoc mesenteroides sub. The strains were highly resistant to ethanol, acid, and bile acid. When 10% of fig enzyme was added, the alcohol dehydrogenase and aldehyde dehydrogenase activities in each strain were approximately 170, 270, and 190% higher, respectively, than in samples without fig enzyme. The addition of 10% of fig enzyme to produce cheese with the L. amylophillus strain showed an approximately 250% increase in alcohol dehydrogenase and aldehyde dehydrogenase degradation. In conclusion, when fig enzyme was added to produce cheese using L. amylophillus, high alcohol degradation ability was observed. The applicability of fig enzyme addition was confirmed for the production of functional food.

Keywords

alcohol dehydrogenase;aldehyde dehydrogenase;Lactobacillus;cheese;fig enzyme

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