→ 한국식품과학회지2017 ; 49(02): 141-145
Production of cheese containing alcohol metabolism using Lactobacillus with fig enzyme
Sung-Jae Lee*, Yung-Hun Yang, Jong-Min Jeon, Ki-Won Lee, In-Jae Cho, Seong-Min Lee, Jeong-Youl Ryu1, Won-Sung Shin2, and Jung-Soo Kim3
Department of Microbial Engineering, Konkuk University, 1Hotel Cuisine, Korea Tourism Collage, 2Department of Foodservice and Culinary Management, Nambu University, 3Department of Hotel Culinary, Daeduk Collage
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.
alcohol dehydrogenase, aldehyde dehydrogenase, Lactobacillus, cheese, fig enzyme
한국식품과학회지 2017 Apr; 49(02): 141 - 145