Use of date syrup in production of protease by Bacillus Coagulanse and its application in preparation of probiotic cheese

Date syrup contains high amount of sugars which can be considered as a appropirate medium for bacterial growth. Bacillus Coagulase has been introduced as a potential probiotic strain due to the joint characteristics of both lactobacillus and spore formers. So, In this study, different treatment conditions (pH, temperature and medium type) were compared by different Bacillus strains (Cereus, Coagulase and Subtilis). Results confirmed the highest proteolytic activity and milk clotting activity (protease) for B. coagulans at 37 °C and pH:7-8. In the second step different media were compared to
determine the most appropriate media for the production of protease from Bacillus Coagulase. Highest proteolytic and milk clotting activity was observed for date syrup and CaCl2. Bacillus Coagulase was used as probiotic strain for analogue cheese production, physicochemical properties of the final cheese was desirable.