KR20220099434A - Antibacterial composition for shred cheese and shred cheese comprising the same - Google Patents

Abstract

The present invention relates to an antibacterial composition for shred cheese and the shred cheese comprising the same. Specifically, the present invention relates to the antibacterial composition for shred cheese that solves a problem for which a shred cheese packaging container expands due to a generation of a gas caused by a growth of a microorganism during a distribution or storage of the shred cheese and at the same time, enables to implement a heteromorphic effect so as not to be tainted by enabling the finely-cut shred cheeses to be cohered with each other; and the shred cheese comprising the same. The antibacterial composition for the shred cheese comprises a lactobacillus culture powder.

Description

Antibacterial composition for shred cheese and shred cheese comprising the same

The present invention relates to an antibacterial composition for shredded cheese and shredded cheese comprising the same. Specifically, it is possible to solve the problem that the packaging container of shredded cheese expands due to gas generation due to the proliferation of microorganisms during distribution or storage of shredded cheese, and at the same time realize a release effect that prevents the shredded cheeses from coagulating and clumping together. It relates to an antibacterial composition for shredded cheese and shredded cheese comprising the same.

Shred cheese, which cuts natural cheeses such as mozzarella, cheddar, and gouda cheese into blocks of a certain size, is packaged and sold, and is most widely used at home and in the food industry due to its ease of use.

However, such shredded cheese has recently emerged as a problem in that the taste and smell are changed due to the proliferation of microorganisms during the distribution process, and in particular, the packaging container of the product expands due to the generation of gas by the microorganisms.

In order to control the cause of such microbiological deterioration, most of the shredded cheese products are packaged with nitrogen (N ₂ ) and carbon dioxide (CO ₂ ) in modified atmosphere packaging (MAP).

Through this, it is possible to obtain the effect of inhibiting the growth of most aerobic microorganisms, mold, yeast, etc. present in cheese. However, on the other hand, the carbon dioxide and nitrogen created in the MAP packaging rather provide an anaerobic condition in the cheese packaging, and provide an environment in which anaerobic microorganisms such as lactic acid bacteria such as Leuconostoc and Lactobacillus can predominantly grow. .

Accordingly, lactic acid bacteria present in natural cheese generate acids, gases, etc., which is a major cause of deterioration of product quality, such as cheese decay and expansion of packaging containers.

In addition, there is a risk that the shredded cheese blocks agglomerate with each other in the form of lumps during the distribution process, so that it is difficult for the final consumer to properly use the shredded cheese.

Accordingly, the antibacterial composition for shredded cheese, which can solve the problem of the expansion of the packaging container of shredded cheese due to the growth of microorganisms as described above, and at the same time realize the releasing effect of preventing the shredded cheeses from coagulating with each other, and the shoe containing the same There is an urgent need for red cheese.

The present invention is to provide an antibacterial composition for shredded cheese and shredded cheese comprising the same, which can solve the problem that the packaging container of shredded cheese expands due to the deterioration of the cheese and the generation of gas due to the proliferation of microorganisms during distribution or storage. The purpose.

Another object of the present invention is to provide an antibacterial composition for shredded cheese that can implement a releasing effect of preventing the shredded cheeses from coagulating with each other, and shredded cheese comprising the same.

In order to solve the above problems, the present invention,

An antibacterial composition for shredded cheese, comprising lactic acid bacteria culture powder, wherein the lactic acid bacteria culture powder is Lactobacillus plantarum DS2 ( Lactobacillus plantarum DS2, accession number: KCTC12992BP), leuconostoc mesenteroides DS3 ( Leuconostoc mesenteroides DS3, accession number) : KCTC13016BP) and Lactobacillus sakei DS4 ( Lactobacillus sakei DS4, accession number: KCTC13017BP) It provides an antibacterial composition for shredded cheese, comprising the culture powder of one or more strains selected from the group consisting of.

Here, the lactic acid bacteria culture powder provides an antibacterial composition for shredded cheese, characterized in that it comprises a culture powder of Lactobacillus plantarum DS2 (Accession No.: KCTC12992BP).

In addition, based on the total weight of the antibacterial composition for shredded cheese, it provides an antibacterial composition for shredded cheese, comprising 5 to 30% by weight of the lactic acid bacteria culture powder and 70 to 95% by weight of an anti-caking agent .

Here, the anti-caking agent provides an antibacterial composition for shredded cheese, characterized in that it comprises at least one of powdered cellulose, starch, and modified starch.

On the other hand, it provides a shredded cheese product comprising the antibacterial composition for shredded cheese and chopped natural cheese.

The antimicrobial composition for shredded cheese according to the present invention contains a specific lactic acid bacteria culture powder, thereby suppressing gas generation due to the proliferation of microorganisms during distribution or storage of shredded cheese, thereby solving the problem of expansion of the packaging container of shredded cheese. It shows an excellent effect.

In addition, the antibacterial composition for shredded cheese according to the present invention exhibits an excellent effect of realizing a releasing effect that prevents the natural cheeses from being agglomerated into pieces through a combination of a specific lactobacillus culture powder and powdered cellulose.

1 is a graph of the rate of expansion of the shredded cheese packaging container according to the storage period in Examples.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and the spirit of the invention may be sufficiently conveyed to those skilled in the art.

The antibacterial composition for shredded cheese according to the present invention includes a lactic acid bacteria culture powder.

Here, the lactic acid bacteria culture powder is Lactobacillus plantarum DS2 ( Lactobacillus plantarum DS2, Accession number: KCTC12992BP), Leuconostoc mesenteroides DS3 ( Leuconostoc mesenteroides DS3, Accession number: KCTC13016BP) and Lactobacillus sakei DS4 ( DS4) , Accession No.: KCTC13017BP) one or more strains selected from the group consisting of, preferably Lactobacillus plantarum DS2 ( Lactobacillus plantarum DS2, Accession No.: KCTC12992BP) may include a culture powder.

The lactic acid bacteria culture powder is obtained by culturing the strain in Lactobacilli MRS medium at 30° C. for 30 hours, centrifuging the culture medium to remove the remaining cells, and mixing the remaining culture filtrate with maltodextrin, concentrating and spray drying ( It can be prepared by powdering using spray dry).

The lactic acid bacteria culture powder may be included in an amount of 5 to 30% by weight, preferably 10 to 20% by weight, based on the total weight of the antibacterial composition for shredded cheese, and the remaining amount is an anti-caking agent, for example, powdered cellulose. can do.

Here, when the content of the lactic acid bacteria culture powder is less than 5% by weight, the growth of gas-generating microorganisms of natural cheese and the gas-generating inhibitory effect thereby may be greatly reduced, whereas the content of the lactic acid bacteria culture powder is more than 30% by weight Since the content of the powdered cellulose is insufficient, the releasing effect of inhibiting caking of the chopped natural cheese blocks may be greatly reduced.

The antibacterial composition for shredded cheese can be prepared by mixing the lactic acid bacteria culture powder and the anti-caking agent, and it is mixed with natural cheese, for example, chopped natural cheese, using a mixer (Tumbler) for 30 seconds to 1 minute. Shredded cheese can be prepared by coating the surface of the chopped natural cheese block with the antibacterial composition.

Here, the shredded cheese may include 0.5 to 10% by weight of the antibacterial composition for shredded cheese, preferably 1 to 3% by weight, based on the total weight thereof. When the content of the antibacterial composition for shredded cheese is less than 0.5% by weight, the effect of inhibiting the growth of gas-generating strains of shredded cheese and thereby suppressing gas generation and the releasing effect of inhibiting caking of the shredded natural cheese blocks are greatly reduced can be

<Example>

1. Result of identification of bacteria causing gas in shredded cheese

Among domestic shredded cheese products, the causative bacteria were isolated by aseptically collecting the cheese of the product in which the packaging container was expanded due to gas generation. Specifically, the collected cheese sample was placed in a sterile bag with sterile saline (0.85%, NaCl) and homogenized for 2 minutes, followed by serial dilution using sterile saline as a diluent. The diluted solution was inoculated into lactobacilli MRS solid medium to which 0.002 wt% of Bromophenol Blue (BPB) was added and cultured at 30 °C for 48 hours. Six dominant strains having different colony colony shapes were isolated from the colonies formed in blue from the medium, and the identification results and physiological characteristics of the isolated strains are shown in Table 1 below. The isolated strain was suspended in a 20% glycerol solution and stored at -80°C, and used after culturing at 30°C for 24 to 48 hours each time the antibacterial activity was tested.

division A B C D E F separatist Shred
Cheese Shred
Cheese Shred
Cheese Shred
Cheese Shred
Cheese Shred
Cheese Gram dye positivity positivity positivity positivity positivity positivity shape coccus coccus coccus coccus bacilli bacilli Catalase test voice voice voice voice voice voice Gas generation positivity positivity positivity positivity positivity positivity Identification result Leuconostoc sp. Lactobacillus sp.

2. Preparation example of lactic acid bacteria culture powder

Microorganisms with the best antibacterial activity against putrefactive and pathogenic microorganisms were selected from 78 microorganisms obtained from kimchi, and as a result of analyzing their 16S rDNA base sequence, plantarum, Sakei, and Leukonostok belonging to the genus Lactobacillus were selected. It was confirmed that it was mesenteroid. The strains were Lactobacillus plantarum DS2 ( Lactobacillus plantarum DS2, Accession number: KCTC12992BP), Leuconostoc mesenteroides DS3 ( Leuconostoc mesenteroides DS3, Accession number: KCTC13016BP), Lactobacillus sake DS4 ( Lactobacillus sakei DS4, Accession number: DS4) KCTC13017BP).

The three strains were each cultured in Lactobacilli MRS medium at 30° C. for 30 hours, and the culture medium was centrifuged to remove residual cells. The remaining culture filtrate and maltodextrin were mixed, concentrated, and powdered using spray dry to prepare culture powder, respectively, and the culture powder is shown in Table 2 below.

division culture powder Example 1 Lactobacillus plantarum DS2 culture powder Example 2 Leukonostok Mesenteroid DS3 Culture Powder Example 3 Lactobacillus Sakei DS4 Culture Powder

3. Evaluation of antibacterial activity of lactic acid bacteria culture powder

The minimum inhibition concentration (MIC) test of the lactic acid bacteria culture powders of Examples 1 to 3 was performed on 6 types of (AF) lactic acid bacteria found in the results of identification of bacteria causing gas in shredded cheese. The six (AF) isolated lactic acid bacteria were each cultured in Lactobacilli MRS medium at 30° C. for 24 hours, and then diluted to obtain an inoculum of 10 ^4-5 CFU/ml. The minimum growth inhibitory concentration (MIC) test was measured by the Broth micro-dilution method in a 96-well plate containing Lactobacilli MRS medium according to the CLSI method (The Clinical and Laboratory Standards Institute). After culturing at 30° C. for 48 hours, the concentration at which the growth of the strain was inhibited by 90% was expressed as the minimum growth inhibitory concentration (MIC), respectively, and the evaluation results are shown in Table 3 below. In Table 3 below, the unit of concentration is ppm.

Shred Cheese Isolate Lactobacillus A B C D E F Example 1 78 78 125 78 125 125 Example 2 125 78 125 156 156 125 Example 3 156 156 156 200 156 200

As shown in Table 3, all of the strains of Examples 1 to 3 were confirmed to have excellent antibacterial effects in inhibiting the growth of gas-generating lactic acid bacteria in shredded cheese, and in particular, Lactobacillus plantarum DS2 of Example 1 ( Lactobacillus plantarum DS2, Accession No.: KCTC12992BP) was confirmed to have the most outstanding antibacterial effect to inhibit the growth of gas-generating lactic acid bacteria.

4. Evaluation of the Preservation Effect of Shredded Cheese Antibacterial Composition for Shredded Cheese

An antibacterial composition for shredded cheese was prepared with the ingredients and contents shown in Table 4 below. The unit of the content shown in Table 4 below is weight %.

division Lactobacillus culture powder anti-caking agent Example 4 5 95 Example 5 7 93 Example 6 10 90 Example 7 15 85 Example 8 0 100

-Lactobacillus culture powder: lactic acid bacteria culture powder of Example 1

- Anti-caking agent: powdered cellulose

The degree of expansion of the packaged cheese prepared by mixing the composition of Examples 4 to 8 and the shredded cheese with the components and contents shown in Table 5 below was comparatively observed. The unit of the content shown in Table 5 below is % by weight.

Specifically, frozen mozzarella natural cheese is thawed at 4 to 8 ° C. for 3 to 7 days, and then cut into blocks of 4.0 mm × 4.0 mm × 13.0 mm using a chopper, and then the chopped cheese is mixed with a mixer. and mixed with the composition of Examples 4 to 8 for 30 seconds to 1 minute, and put an appropriate amount in a polyethylene film to replace nitrogen and carbon dioxide gas (gas pressure: 2 bar / mixing ratio: nitrogen 50%, carbon dioxide 50%, residual oxygen content 0.5 % or less) and packaged. While the packaged cheese was stored at 15° C., the degree of expansion of the package was compared and observed during the storage period, and the results are shown in FIG. 1 .

Cheese Example 1 Cheese Example 2 Cheese Example 3 Cheese Example 4 Cheese Comparative Example 1 mozzarella cheese 99 99 99 99 99 Example 4 1.0 Example 5 1.0 Example 6 1.0 Example 7 1.0 Example 8 1.0

As shown in Figure 1, the cheese Examples 1 to 4 treated with the antibacterial composition for shredded cheese comprising the specific lactic acid bacteria culture powder and powdered cellulose of Example 1, high swelling inhibition results were observed. In particular, in the antibacterial composition for shredded cheese, it was observed that the expansion inhibitory effect of Cheese Examples 3 and 4 containing 10% by weight or more of the lactic acid bacteria culture powder was excellent.

On the other hand, in Comparative Example 1 of cheese treated with a composition containing only powdered cellulose without containing lactic acid bacteria culture powder, 20% of the stored product was expanded from the 10th day of storage, and up to 80% of the stored product was expanded on the 30th day.

Although the present specification has been described with reference to preferred embodiments of the present invention, those skilled in the art can variously modify and change the present invention without departing from the spirit and scope of the present invention as set forth in the claims described below. will be able to carry out Therefore, if the modified implementation basically includes the elements of the claims of the present invention, all of them should be considered to be included in the technical scope of the present invention.

Claims (5)

An antibacterial composition for shredded cheese, comprising:
Containing lactic acid bacteria culture powder,
The lactic acid bacteria culture powder is Lactobacillus plantarum DS2 ( Lactobacillus plantarum DS2, accession number: KCTC12992BP), leuconostoc mesenteroides DS3 ( Leuconostoc mesenteroides DS3, accession number: KCTC13016BP) and Lactobacillus sake DS4 ( Lactobacillus sake DS4i, deposited No.: KCTC13017BP) An antibacterial composition for shredded cheese, comprising a culture powder of one or more strains selected from the group consisting of. The method of claim 1,
The lactic acid bacteria culture powder is Lactobacillus plantarum DS2 ( Lactobacillus plantarum DS2, accession number: KCTC12992BP) characterized in that it comprises a culture powder of, antibacterial composition for shredded cheese. 3. The method of claim 1 or 2,
Based on the total weight of the antibacterial composition for shredded cheese, the antibacterial composition for shredded cheese, characterized in that it comprises 5 to 30% by weight of the lactic acid bacteria culture powder and 70 to 95% by weight of the anti-caking agent. 4. The method of claim 3,
The anti-caking agent is an antibacterial composition for shredded cheese, characterized in that it comprises at least one of powdered cellulose, starch and modified starch. A shredded cheese product comprising the antimicrobial composition for shredded cheese of claim 1 or 2 and minced natural cheese.

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