Technological Characterization of Lactic Acid Bacteria Protease Isolated from Traditional Chinese Fermented Milk

Abstract

Abstract The proteolysis activity, texture, viscosity, particle size and sensory evaluation of 12 isolates identified by 16S rDNA sequence analysis, which were screened from 123 lactic acid bacteria ( LAB ) isolated from Chinese traditional fermented milk, were evaluated. Proteolytic activity of these selected strains ranged from 2.43 to 11.60 mmol Leu/L of milk. Texture analysis indicated that yogurts of S treptococcus thermophilus were of higher value than those of L actobacillus delbrueckii at all levels of measurement. Apparent viscosity of yogurt varied considerably among the strains, with values ranging from 4790 to 9870 mPa·s. All the strains showed excellence in firmness, consistency, cohesiveness, viscosity and little difference in the particle size. L . delbrueckii CH 9‐3 4.0, SB 3 and SB 25 provided excellent protease activity and could be used as yogurt culture to improve the curd quality. S . thermophilus LBH , Q 10 and L . delbrueckii SP 1.1 showed high viscosity, and could be mixed with other LAB strains to obtain thick yogurts. Practical Applications The different technological characterizations of lactic acid bacteria could contribute to the different physicochemical and sensorial properties of the fermented dairy products. The studied strains with different properties would provide a well‐adapted tool for producing new dairy products or possibly assign to the same traditional products with different physicochemical and sensorial properties through the new specified proteolytic activity, viscosity and flavor.