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KMID : 0380620170490020141
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 2 p.141 ~ p.145
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Production of cheese containing alcohol metabolism using Lactobacillus with fig enzyme
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Lee Sung-Jae
Yang Yung-Hun
Jeon Jong-Min
Lee Ki-Won
Cho In-Jae
Lee Seong-Min
Ryu Jeong-Youl
Shin Won-Sung
Kim Jung-Soo
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Abstract
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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.
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KEYWORD
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alcohol dehydrogenase, aldehyde dehydrogenase, Lactobacillus, cheese, fig enzyme
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