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

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 , , and . Peptide extracts were prepared from these samples and fractionated using reversed-phase high-performance liquid chromatography. The sample containing had the highest dry matter and hardness. The samples with and , 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 (