Journal of Dairy Science and Biotechnology

  • 제33권4호
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  • Pages.237-245
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  • 2015
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  • 2733-4554(pISSN)
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  • 2733-4562(eISSN)
한국낙농식품응용생물학회 (Korean Society of Dairy Science and Biotechnology)
권호 표지

Streptococcus macedonicus LC743으로 제조된 모짜렐라 치즈의 면역증진 및 이화학적 특성

Physicochemical Characteristics and Immunomodulating Activity by Mozzarella Cheese made with Streptococcus macedonicus LC743

  • 투고 : 2015.09.30
  • 심사 : 2015.11.01
  • 발행 : 2015.12.31
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초록

본 연구는 원유로부터 면역효능이 우수한 젖산균 Streptococcus macedonicus LC743을 분리하였고, 이 균으로 제조한 모짜렐라 치즈와 상업균주로 제조한 모짜렐라 치즈에 대해 이화학적 특성을 비교시험하였다. S. macedonicus LC743을 이용한 치즈의 일반성분 결과, 수분 53.16%, 단백질 26.42%, 지방 20.52%였다. S. macedonicus LC743을 이용한 치즈의 질소화합물 중 수용성 질소는 0.384%, 비단백태질소 0.051%, 아미노태질소는 0.060 Nmg/g으로서 상업균주를 이용한 치즈에 비해 수용성 질소 및 아미노태질소의 함량은 적은 반면, 비단백태 질소 함량은 높았다. 각 치즈에 존재하는 유기산 분석 결과 상업균주로 제조한 치즈가 809.80 mg/mL로서 가장 많은 함량을 나타낸 반면, S. macedonicus LC743으로 제조한 치즈는 668.09 mg/mL로 가장 낮은 함량을 보였다. S. macedonicus LC743을 이용한 치즈의 총 아미노산은 Ctysteine을 제외하고는 모든 아미노산에서 상업균주를 이용한 치즈에 비해 높은 함량을 차지하였다. S. macedonicus LC743 균주로 제조된 모짜렐라 치즈는 상업용 스타터로 제조된 모짜렐라 치즈, 시중 제품 및 외국제품에 비해 면역분비능이 높은 것으로 나타났으며, S. macedonicus LC743 균주를 상업균주와 혼합하여도 면역활성능이 우수한 것으로 나타났다.

The aim of this study was to evaluate physicochemical characteristics of the Mozzarella cheese produced by Streptococcus macedonicus LC743 with immunomodulating activity. The Mozzarella cheese produced by S. macedonicus LC743 has contents of water, protein and fat 53.16%, 53.16% and 20.52%, respectively. In case of nitrogen composition, water soluble nitrogen (WSN), trichloroacetic acid soluble nitrogen (TCASN), phosphotungstic acid soluble nitrogen (PTASN) has the value of 0.384%, 0.051% and 0.060 Nmg/g, respectively. Total amino acid of Mozzarella cheese produced by S. macedonicus LC743 has the higher contents of amino acid than Mozzarella cheese produced by commercial starter except for cysteine. The Mozzarella cheese has immunomodulating activity on IL-$1{\alpha}$, TNF-${\alpha}$, NO with the value of >2,000 pg/mL, 743.38 pg/mL and $8.31{\mu}M$, respectively. The immunomodulating activity of Mozzarella cheese produced by S. macedonicus LC743 was higher than domestic of imported cheese.

키워드

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