Abstract:
This study aimed to investigate the efficiency, biochemical composition, and sensory quality of
Danbo cheese produced using proteases derived from the fungus and bacterium compared to the
commercial product. A fungal enzyme from Aspergillus oryzae DRDFS13MN726447 and a
bacterial enzyme from Bacillus subtilis SMDFS 2B MN715837 were produced by solid-state and
submerged fermentation, respectively. The crude enzyme from A. oryzae DRDFS13 and B.
subtilis SMDFS 2B was partially purified by dialysis and used for Danbo cheese production
using commercial rennet (CHY-MAX® Powder Extract NB, Christian Hansen, 2235 IMCU/g)
as a control. The Danbo cheese produced using dialyzed fungal enzyme (E1) (267 U/mL),
dialyzed bacterial enzyme (E2) (522 U/mL), and commercial rennet (C) were analyzed for body
property, organoleptic characteristics, and proximate and mineral composition when fresh and
after 2 months of ripening. There was no significant difference in the cheese yield (C = 9 kg,
E1 = 8.6 kg, and E2 = 8.9 kg) among the three treatments. The body properties of Danbo cheese
produced with the fungal enzyme (E1) were firm and acceptable as the control (C), whereas the
Danbo cheese produced by bacterial enzymes has shown a watery body. The overall organoleptic
characteristics of Danbo cheese produced by the fungal enzyme (5.3) were similar to control
cheese produced by commercial rennet (5.5). Both cheese types were significantly different in
organoleptic properties from Danbo cheese produced by the bacterial enzyme (4.9). There was
no significant difference () in the proximate composition between the ripened Danbo cheese
produced by fungal enzyme and the control cheese except for crude protein content. However,
the ripened cheese products showed a significant difference in their mineral composition except
for sodium. In conclusion, this study demonstrated that the fungal enzyme from Aspergillus
oryzae DRDFS 13 is more appropriate for Danbo cheese production than the bacterial enzyme
from Bacillus subtilis SMDFS 2B. However, it requires further application of the enzymes for
the production of other cheese varieties.
