Unlocking the Secrets of Plant-Based Cheese

The world is going green, and so is our food. People want plant-based cheeses that taste and feel like the real thing. But making these cheeses is tricky. The usual bacteria used in dairy just don't work as well with plants. So, scientists set out to find better bacteria for plant-based cheeses. They looked at different types of bacteria in soy drinks. They found 14 groups of enzymes that help break down proteins. These enzymes are like tiny scissors that cut proteins into smaller pieces. The scientists then tested these enzymes in both cow's milk and soy drinks. They discovered something interesting. Some enzymes work better in milk, some in soy, and some in both. The enzymes that work well in soy have some unique features. They have a small piece missing and a tiny change that makes them better at cutting soy proteins.The scientists also found that these enzymes target specific parts of soy proteins. They focus on the messy, unstructured parts, similar to how they work in milk. This is important because it helps create the right texture and taste in plant-based cheeses. Different bacteria make different types of peptides, which are tiny pieces of proteins. Some bacteria make a variety of peptides, while others make more uniform ones. This shows that different bacteria have different strengths. The findings suggest that some enzymes can be used in both dairy and plant-based cheeses. Others are more specialized for plants. This research is a step towards making better plant-based cheeses. But there's still more to learn.