Making Soy Cheese With Combination Starter

Lactobacillus bulgaricus and Streptococcus thermophillus

Fery Haidir Irawan, Nabilatun Sholikha, Nauvaldy Achmad Fachreza, and Syafira Alfianida
Department of Agroindustrial Technology, Faculty of Agricultural Technology, Bogor Agriculutural University,
Bogor.

ABSTRACT
Cheese is made from cow’s milk, it can’t be consumed for a diet. The utilization of soy milk as a raw material
for cheese was not developing in Indonesia. The objectives of this study are to determine characteristic and
organoleptic assay of soy cheese. This study used Completely Randomized Design with LAB combination
Lactobacillus bulgaricus and Streptococcus thermophillus (1:1). Steps of this research are LAB cell
characterization, soy cheese production, organoleptic assay. Lactobacillus bulgaricus and Streptococcus
thermophillus is Gram positive.

Keyword : Soy cheese, LAB, Metabolism, Lactobacillus bulgaricus, Streptococcus thermophillus

INTRODUCTION cheese with cow's milk base, while for soybean

Cheese production in Indonesia usually
made from milk of a cow utilize rennet stomach a
calf to coagulate cow milk. Dairy cattle as the
fundamental substance of cheese still containing
fat high , so they could not consumed by someone
who is undergoing diet .Alternative that can be
used namely replace dairy cattle and soy milk.
Soy contains the most complete nutrients
that are essential and non essential proteins that
become vegetable protein. Soy has benefits for
cancer and osteoporosis. Soy contains
osmosakarida rafinosa and stakiosa that are
difficult to digest by humans. One way to break
down carbohydrates into simple sugars before
consumption is by adding a culture of lactic acid
bacteria (LAB).
Lactic acid bacteria belong to probiotic
bacteria. Generally probiotic bacteria live in the
digestive tract and mutualism with its host, can
live in the range of pH 2-4, does not cause negative
impact on the body, not pathogen, do not form
spores, aerob and anaerob,it do not disturb the
body ecosystem and can live in in the gut.
Consumption of probiotics in food is a
good way to revive the balance of intestinal
microflora. BAL inoculum is often used for making
milk basic ingredients are rare, especially using a
variety of combinations of LAB.
MATERIAL
The starter culture used for cheese was
Lactobacillus bulgaricus and Streptococcus
thermophilus is cultivated in MRS media. Mature
soy beans (Baektae, white soybean) were
obtained from market. Raw soybeans 10 kg
were washed, added to 10× of tap water and
kept for 12 h at 14 ~ 20 °C, drained and
blended with 2× weighted distilled water at
85,000 rpm for 5 min. Then, the milk was first
filtered. Remained milk extracted using a
dehydrator from the puree and again filtered
in the same way and combined before
pasteurization.
DISCUSSION
LAB cell characterization. Lactic acid
bacteria have Gram positive characteristics on
Gram staining (UNIMED 2009).
Lactobacillus bulgaricus is basilic, while
Streptococcus thermophillus is coccus. This is in
accordance with the characteristics of lactic acid
bacteria having Gram positive [9]. The purple color
occurs because the bacterial cell wall binds violet
crystalline dye (Gram A), which is amplified by
iodine (Gram B) and the violet crystals will not
disappear when the lye is dyed (Gram C), so it is
not affected when given a Gram D coloured Red.
Lactobacillus bulgaricus is often used as a
starter in the manufacture of yoghurt. This
bacterium has a size of 0.5-1.2 x 1-10 μm, is a
Gram-positive bacteria, rod-shaped, facultative
anaerobic, non-berspora, including mesophilic
bacteria, the optimum temperature to grow 34-45
oC, pH 4-5,5 , classified as homofermentative
because it is only able to produce lactic acid from
glucose fermentation. Its proteolytic enzyme
activity is higher than other lactic acid bacteria, so
the bacterial fermentation product has high taste
and nutritional value (Fardiaz 1993).
Streptococcus thermophillus is a lactic
acid bacterium in the form of a round, forming a
chain, belonging to the fermentation process of
homofermentatif which produces more than 85%
lactic acid, the optimum temperature growth of
37-42 oC, optimum pH 6.5 and can not grow at pH
10, at the concentration of salt. This streptococcus
thermophillus can be used to produce lactic acid
which is used as a coagulant in coagulating soy
milk proteins (Sudarmadji 1984)
Metabolism pathway, Cheese nutrients
that can be utilized by lactic acid bacteria to
survive are the components of fat, milk minerals
(calcium, phosphorus and magnesium) and most
importantly the proteins due to peptides and
amino acids resulting from the reshuffling of
proteins into nitrogen sources to increase viability
of lactic acid bacteria the. Available nutrients will
be used in the metabolism process of lactic acid
bacteria, growth and viability of lactic acid bacteria
in the process of food fermentation determined by
the suitability and nutritional content of the food
itself. Organic compounds in the form of lactic acid
are produced by Lactic Acid Bacteria. The process
of lactic acid fermentation starts from the path of
glycolysis that produces pyruvic acid. The
degraded pyruvic acid will be degraded molecules
(anaerobically) because of the unavailability of
oxygen. The degraded pyruvic acid is catalyzed by
dehydrogenase acid enzyme and is reduced to
NADH to produce ATP and lactic acid (Mardiani
2013).
Lactic acid fermentation is carried out
when the soy milk that has been obtained is fed
into the tank bioreactor stirred then fermented
protein fermented by adding streptococcus lactis
bacteria with 15% v / v inoculum count. Then
stirring with the aim to accelerate the
fermentation process (forming clumps / curd).
Temperature and time fermentation is made
varies at 26 oC - 40 oC. The protein clumps formed
are then filtered by means of a filtering device to
separate the whey from the curd. The curing is
done after the curd is separated from the whey,
salting is intended to enhance the taste. The
investigation in this study 2% w / v of cheese
chewing using Streptocococcal lactis bacteria
should not exceed 4% because at higher salt levels
the bacteria can not survive. The pressing is done
when the salted curd is wrapped in a thin cloth
then put in pressing tools. Curd is then pressed
until the water content is reduced. This pressing
too aim to give shape to curd. Ripening when the
curd has been printed and reduced its water
content and then matured (ripening) with a
temperature variation between 11 – 38 oC. The
ripening process is done with variation of time
between 10 - 30 days (Kurniawan 2007).
Strain activation and cultivation, MRS
medium was sterilized at 118℃ for 15min, and
inoculating with 2% Lactobacillus bulgaricus to
MRS medium to culture at 37℃for 24h under
sterile conditions.Then according to the results of
microscopic analysis, repeated the experiments
until the vitality of bacteria remained stable.
When the strain was not used for more than 7
days, it needed to be reactivated.
Bioreactor. The bioreactor that can be
used is a stirred bioreactor with control at
optimum conditions. According to Kurniawan et al
(2007), the higer yield yield curd is 14.12% w / b
were obtained from the fermentation
temperature 35 oC by the time as long as 6 hours.
Whereas the high quality soycheese was obtained
in the hatching temperature of 11 ° C and hatching
period of 20 days. 25.99% w / b, carbohydrate
0.61% w / b, fat 16.44% w / w and water content
53.00% w / w.
Purification of a protease as the soybean
milk curdling enzyme The precipitation ratio from
soybean milk was assayed to optimize the curdling
activity method. Commercial soy milk has
dispersion stability due to the presence of
oleosomes or the formation of aggregate soy
proteins (Waschatko 2012). Therefore, the
precipitate was not produced from commercial
soybean milk by low centrifugal gravity (400 x g).
However, precipitation ratios were increased with
the enzyme reaction period.
A preferred synthetic fat composition is
produced by interesterifying the blend of natural
fats and lower alkanoyl radical-containing
compounds. This interestification can be
accomplished in any conventional manner. The
compounds of the blend are preferably purified
via contentional deacidification, de-colorization,
and deorization techniques prior to
interestification to prevent discoloration.
Representative interesterification techniques
includes the step of heating the mixture to a
temperature of about 50oC-100oC in the presence
of a catalyst, such as sodium methylate, sodium
hydroxide, stannous chloride or the like. For
example, complete interesterification can be
achieved by agitating the blend in the presence of
sodium methylate at 70oC for one hour. The
resultant interesterified fat composition is then
washed, bleached, and deodrized in the
conventional manner and is ready for use in this
invention (Tsumura et al. 1974).
CONCLUSION
Soy contains the most complete nutrients
that are essential and non essential proteins that
become vegetable protein. Cheese making was
using LAB such as Lactobacillus bulgaricus and
Streptococcus bulgaricus. The process making,
first starter cultivation, fermentation and
purification.
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