Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides.

Abstract

The purpose of this study was to ascertain how probiotic culture affected the physicochemical, textural, and microbiological characteristics of probiotic soy cheese during storage. Moreover, the release of bioactive peptides during fermentation and storage was examined. Each cheese sample was made from one of the probiotic cultures of Lactobacillus acidophilus, Lacticaseibacillus casei, and Bifidobacterium lactis. Peptide extracts were prepared from these samples and fractionated using reversed-phase high-performance liquid chromatography. The sample containing L. acidophilus had the highest dry matter and hardness. The samples with L. acidophilus and B. lactis, respectively, had the highest concentrations of lactic acid and acetic acid. During storage the acidity, dry matter, lactic acid, acetic acid, and hardness of the samples increased but the pH, springiness, and cohesiveness reduced (P < 0.05). All samples had a probiotic count greater than 10⁷ CFU/g at the end of the storage. Antibacterial and antioxidant properties were found in the peptide fractions that were extracted from the samples. T2F4 (the fourth fraction separated from L. casei sample) had the greatest functional properties. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis revealed the existence of peptide with a molecular mass of 5-10 kDa. Therefore, produced cheese is regarded as a suitable source of potentially bioactive peptides which can be utilized in food industry.