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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.

본 연구에서는 알코올 분해능이 높은 기능성 치즈를 제조하기 위하여 L. kitasatonis, L. amylophillus, L. mesenteroides sub. 및 무화과 효소를 이용하였다. 각각 균주의 에탄올, 내산 및 내담즙에 내성이 우수함을 확인하였고, ADH 및 ALDH 활성도를 측정한 결과 10%의 무화과 효소를 첨가하였을 때의 ADH 활성도는 각각 $688.39{\pm}51.63$, $1054.98{\pm}79.12$, $825.28{\pm}61.89{\mu}mol$로 나타났으며 ALDH는 각각 $751.91{\pm}54.14$, $1209.93{\pm}87.11$, $891.09{\pm}64.16{\mu}mol$로 무화과를 첨가하지 않았을 때보다 각각 증가하는 것으로 나타났다. 또한 L. amylophillus 균주를 이용하여 치즈를 제조한 뒤, 10%의 무화과 효소를 첨가하였을 때 ADH 및 ALDH 분해능이 무화과효소를 첨가하지 않았을 때 보다 각각 252, 246% 증가함을 확인하였다. 결론적으로 무화과 효소를 첨가하였을 때, L. amylophillus을 이용한 치즈의 제품이 높은 알코올 분해능을 가지는 것으로 확인되었고, 이를 통해 기능성 식품의 제조로써 무화과 효소의 적용 가능성을 확인하였다.

Keywords

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