Ingredients ¦ IDM
Figure 4:
Cheese samples of the "feta" type after five weeks of storage at 13°C (1) and
additional twelve (2) weeks storage at 4°C. The production was carried out without lipase (A),
with 0.35 g/10 L opti-zym z10uc (B), with 15 U/3 L (C), 10 U/3 L (D), 5 U/3 L (E) and 2.3 U/3 L (F) lipase
from Pleurotus citrinopileatus. The cheeses made with fungal lipases showed no significant
differences in consistency, texture, color and aroma when compared to the cheese
control group made from goat lipase.
March/April 2022 ¦ international-dairy.com · 39
provided sensory-appealing cheese with the desired flavor profile
characteristic for goat lipase. Currently, the purification protocol
of the lipases is further optimized and the dosage for the production
of cheese is being adapted in order to maintain the desired
flavor characteristics of the target product, using as less enzyme as
possible. The innovative approach and the unique selling point of
"lipases from basidiomycetes for use in cheese dairy" is protected
by the European Patent No. 3434108. In addition, a toxicological
report confirmed that the lipases are harmless from a toxicological
point of view and are therefore, in principle, suitable for food
applications.
Summary
Due to the described issues, the use of animal lipases for cheese
production has already been eliminated in many places without
replacement. To date, there is no adequate alternative to animal
lipases available on the world market. Many cheese varieties will
therefore disappear or lose their distinctive character. The result is
a marked decline in the variety of regional and national cheeses.
The enzyme preparation made of edible fungi developed by JLU
Giessen and optiferm GmbH has great potential to enable the production
of cheeses, which are traditionally produced with the aid
of animal lipases under vegetarian, halal or kosher conditions and,
at the same time, to maintain their characteristic profile.
Accordingly, optiferm GmbH is working intensively on converting
the promising results of this cooperation project into a marketable
product as quickly as possible and to offer it to interested
customers.
Contact
Prof. Dr. Holger Zorn,
Institute of Food Chemistry and Food Biotechnology,
Justus-Liebig-Universität Giessen, Ph.: +49 641 99 34900,
holger.zorn@uni-giessen.de,
https://www.uni-giessen.de/fbz/fb08/Inst/lcb/zorn
Julia Manhard, optiferm GmbH, Ph.: +49 8366 81155 19,
jm@optiferm.de, https://www.optiferm.de/
Acknowledgments
This cooperation project was funded by the Federal Ministry for
Economic Affairs and Energy (BMWi) and the Federal Ministry of
Education and Research (BMBF). The project was supported by VDI/
VDE Innovation + Technik GmbH within the framework of "Zentrales
Innovationsprogramm Mittelstand (ZIM) – Kooperationsnetze",
and by the Forschungszentrum Jülich GmbH within the framework
of the initiative "KMU-innovativ: Biotechnologie-BioChance".
References
An overview of the scientific work of the Working Group Zorn on
enzymes from edible mushrooms and their possible application in
food biotechnology can be found here: https://www.uni-giessen.
de/faculties/f08/departments/food-chemistry-and-food-biotechnology/
zorn/publications?set_language=e
Results from this cooperation project are published under:
Sowa et al. (2022) Replacement of Pregastric Lipases in Cheese
Production: Identification and Heterologous Expression of a Lipase
from Pleurotus citrinopileatus. J Agric Food Chem.,https://doi.
org/10.1021/acs.jafc.1c07160
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