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.

中文翻译：

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米曲霉DRDFS13 MN726447和枯草芽孢杆菌SMDFS 2B MN715837凝乳蛋白酶在丹博奶酪生产中的应用

本研究旨在研究使用来自真菌和细菌的蛋白酶生产的 Danbo 奶酪与商业产品相比的效率、生化成分和感官质量。来自米曲霉 DRDFS13MN726447 的真菌酶和来自枯草芽孢杆菌 SMDFS 2B MN715837 的细菌酶分别通过固态和深层发酵生产。来自 A. oryzae DRDFS13 和 B. subtilis SMDFS 2B 的粗酶通过透析部分纯化，并用于使用商业凝乳酶（CHY-MAX® Powder Extract NB，Christian Hansen，2235 IMCU/g）作为对照的 Danbo 奶酪生产。使用透析真菌酶 (E1) (267 U/mL)、透析细菌酶 (E2) (522 U/mL) 和商业凝乳酶 (C) 生产的 Danbo 奶酪进行了身体特性、感官特征、新鲜和成熟 2 个月后的近似和矿物质成分。三种处理之间的奶酪产量（C = 9 kg，E1 = 8.6 kg，和E2 = 8.9 kg）没有显着差异。用真菌酶 (E1) 生产的丹博干酪的身体特性作为对照 (C) 是坚固和可接受的，而用细菌酶生产的丹博奶酪则表现出水样的身体。由真菌酶 (5.3) 生产的 Danbo 奶酪的整体感官特征与由商业凝乳酶生产的对照奶酪 (5.5) 相似。两种奶酪类型在感官特性上与由细菌酶 (4.9) 产生的 Danbo 奶酪显着不同。除粗蛋白含量外，真菌酶法生产的成熟丹博干酪与对照干酪的近似组成没有显着差异（ ）。然而，除了钠之外，成熟的奶酪产品的矿物质成分显示出显着差异。总之，本研究表明，米曲霉 DRDFS 13 中的真菌酶比枯草芽孢杆菌 SMDFS 2B 中的细菌酶更适合 Danbo 奶酪生产。然而，它需要进一步应用酶来生产其他奶酪品种。该研究表明，来自米曲霉 DRDFS 13 的真菌酶比来自枯草芽孢杆菌 SMDFS 2B 的细菌酶更适合于 Danbo 奶酪生产。然而，它需要进一步应用酶来生产其他奶酪品种。该研究表明，来自米曲霉 DRDFS 13 的真菌酶比来自枯草芽孢杆菌 SMDFS 2B 的细菌酶更适合于 Danbo 奶酪生产。然而，它需要进一步应用酶来生产其他奶酪品种。