Use of Enzyme Extract from Lactobacillus casei, Aspergillus niger & Aspergillus oryzae for Production of Enzyme-Modified Cheese

Subject Areas : Microbiology

M.  Moosavi-Nasab ¹ (Professor of the Department of Food Science and Technology, Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran.)
Z.  Tahsiri ² (M. Sc. Graduate of the Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.)
S.  Monavar ³ (M. Sc. Graduate of the Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.)

Received: 2018-09-07 Accepted : 2018-09-07 Published : 2018-09-23

Keywords: Aspergillus niger, Aspergillus oryzae, Enzyme-Modified Cheese, Lactobacillus casei,

Abstract :

Introduction: The demand for cheese flavours has increased due to consumer request for convenience food that possesses cheese flavour. The best method for producing economic and consistent cheese flavours is through enzyme-modified cheeses production. The aim of this study was to produce enzyme extracts from Lactobacillus casei, Aspergillus niger and Aspergillus oryzae and measure the activity of lipase and proteinase of the produced enzyme extracts and employ them in cheese production.Materials and Methods: Lactobacillus casei, Aspergillus oryzae and Aspergillus niger are three kinds of microorganisms that were used in this study for the production of EMC. Solid state fermentation has been used for the production of lipolytic and proteolytic enzymes to preparation enzyme from molds and cells of L.casei were disintegrated by sonication and Lysozyme. In order to produce EMC, cheese-slurry was provided and incubated at 37ºC for 48h with crude enzyme and then assessment of proteolysis and lipolysis in the EMCs were investigated.Results: The results indicated that L.casei has lipase and protease enzyme activities of about 103 and 80U/ml respectively, while the lipase enzyme activities was about 240 U/ml for A.niger and protease enzyme activities was about 155U/ml for A.oryzae. Assessment of proteolysis and lipolysis in the EMCs were investigated by the determination of soluble nitrogen ,tricholoracetic acid soluble nitrogen, total free amino acids and GC. The greatest levels of proteolysis and lipolysis were observed in the EMC3. No statistical difference was observed between the overall acceptability of EMC3 and commercial Cheddar cheese asjudged by the sensory evaluation panel members.Conclusion: The results of this research showed that the mixture of enzyme extract can be very effective on proteolysis and lipolysis in Iranian white cheese and also they can be used to produce EMC in much shorter ripening period and with improved flavor.

References:

Adham, N. Z. & Ahmed, E. (2009). Extracellular lipase of Aspergillus niger NRRL3; production, partial purification and properties. Indian Journal of Microbiology, 49, 77.
Farahnoodi, F. (1998). Dairy Industries. Tehran: Research and Education Jahad company, 98-100.
Folkertsma, B. & Fox, P. F. (1992). Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. Journal of Dairy Research, 59, 217-224.
Hasan, F., Shah, A. A. & Hameed, A. (2009). Methods for detection and characterization of lipases: a comprehensive 
review. Biotechnology Advances, 27, 782-798.
Karali, F., Georgala, A., Massouras, T. & Kaminarides, S. (2013). Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese. Journal of the Science of Food and Agriculture, 93, 1845-1851.
Kilcawley, K., Nongonierma, A., Hannon, J., Doolan, I. & Wilkinson, M. (2012). Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening. International Dairy Journal, 26, 50-57.
Kuchroo, C. & Fox, P. (1982). Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft. Milk science international.
Lee, S. Y. & Lee, B. H. (1990). Esterolytic and Lipolytic Activities of Lactobacillus Casei‐subsp‐Casei LLG. Journal of Food Science, 55, 119-122.
Mahadik, N. D., Puntambekar, U. S., Bastawde, K. B., Khire, J. M. & Gokhale, D. V. (2002). Production of acidic lipase by Aspergillus niger in solid state fermentation. Process Biochemistry, 38, 715-721.
Mendia, C., Ibanez, F., Torre, P. & Barcina, Y. (2000). Effect of pasteurization and use of a native starter culture on proteolysis in a ewes’ milk cheese. Food Control, 11, 195-200.
Miri, M. A. & Habibi Najafi, M. B. (2011). The effect of adding enzyme‐modified cheese on sensory and texture properties of low‐and high‐fat cream cheeses. International journal of dairy technology, 64, 92-98.
Moskowitz, G. J. & Noelck, S. S. (1987). Enzyme-modified cheese technology. Journal of Dairy Science, 70, 1761-1769.
Noronha, N., Cronin, D. A., O'riordan, E. D. & O'sullivan, M. (2008). Flavouring of imitation cheese with enzyme-modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs). Food Chemistry, 106, 905-913.
Sandhya, C., Sumantha, A., Szakacs, G. & Pandey, A. (2005). Comparative evaluation of neutral protease production by Aspergillus oryzae in submerged and solid-state fermentation. Process Biochemistry, 40, 2689-2694.
Wilkinson, M. & Kilcawley, K. (2005). Mechanisms of incorporation and release of enzymes into cheese during ripening. International Dairy Journal, 15, 817-830.
Wilkinson, M. G., Guinee, T. P., O'callaghan, D. & Fox, P. (1992). Effects of commercial enzymes on proteolysis and ripening in Cheddar cheese. Le Lait, 72, 449-459.

 

 

_||_