Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.
View Article and Find Full Text PDFTempoyak is a functional Malaysian food (an acid-fermented condiment) which is produced from the pulp of the durian () fruit. The current study aimed to isolate and identify potential exopolysaccharide (EPS)-producing strains from tempoyak for potential use as probiotics. Seven isolates (DUR2, DUR4, DUR5, DUR8, DUR12, DUR18, and DUR20) out of 44 were able to produce EPS, and exhibited resistance to acid and bile salt compared to the reference strains (ATCC53103) and (ATCC8014).
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