Development of plant cheese by using Lactobacillus plantarum and protease producing from Mucor pusillus

• Main Authors: Chiu, Mei-Fang, 邱美芳
• Other Authors: Hsieh, Pao-Chuan
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/68899246880632186371

碩士 === 國立屏東科技大學 === 食品科學系所 === 104 === The production of cheese is fermented from milk, it contains many nutrients. The soymilk and milk have similar nutritional characteristics and nutritional value, which is rich in proteins, lipids, and other minerals as well as vitamin A, vitamin B, and others. The main objective of this research is to replace raw milk with soymilk in order to make vegetal cheese. Firstly, screening of lactic acid bacteria has been carried out from natural sources or traditional fermented foods. Then use the clotting ability, titratable ability, and syneresis rate on fermented soymilk as a standard to choose the lactic acid bacteria. The strain was identified as Lactobacillus plantarum. The best condition on soymilk was added 1%(w/v) glucose and malt extract for nutrition on 10% soymilk concentration. And incubating on 30℃ with 1%(v/v) inoculum ratio of Lactobacillus plantarum. The mold of Mucor pusillus was also be optimized the best growth conditions to produce protease and syneresis rate on fermented soymilk. Then use the best condition on soymilk, by adding 4%(w/w) soluble starch and 3%(w/w) yeast extract for nutrition on medium mixed with bran and glutinous rice. And incubating on 40℃ with 10%(v/w) inoculum size of Mucor pusillus, which had higher relative protease activity and 42.27% of syneresis rate. Adding 2%(v/v) of protease to soymilk and incubating on 70℃ for 3 hours was the best reaction condition. Used soymilk to replace milk as a fermentation substrate and fermented with the Lactobacillus plantarum and protease to make the plant cheese. Then measured the changes of antioxidant capacity, β-glucosidase activity and the isoflavone content. The results showed that after fermentation the DPPH free radical scavenging increased to 62.8%, β-glucosidase activity increased to 114.88 mU/mL, and glucosides form of isoflavone also changed into aglycones form, then increased the nutritional value of products. Finally, general analysis compared with commercial soft cheese, was coliform test negative.