PRODUCTION OF BACTERIAL USING LAB ISOLATED FROM TOFU

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PRODUCTION OF BACTERIAL USING LAB ISOLATED FROM TOFU

ABSTRACT

Tofu, a traditional Chinese food also known as soy curd, constitutes an excellent source of plant protein that is rich in beneficial lipids, vitamins, minerals, and other bioactive compounds including isoflavones and soyasaponin. Epidemiological studies indicate that tofu consumption reduces the risk of many chronic diseases, such as cancer and cardiovascular diseases (Jacobsen et al., 1998; Ginting et al., 2003; Wang and Mejia, 2005), supporting tofu as the most popular soy food in Eastern diets (Qiao et al., 2010).

Fermented soy whey (FSW) is a traditional tofu coagulant used extensively in China. In this study, 112 Lactobacillus spp., 18 Streptococcus spp. and 33 yeasts were isolated and identified from naturally fermented soy whey (NFSW). Lactic acid bacteria were found as the major effective strains, and 7 lactic acid bacterial strains could produce enough acid to coagulate soy milk. The pH values and acid production were also monitored during fermentation. The JMC-1 strain showing Gram-positive and rod-shaped was determined to have a high acid-producing activity among the 7 strains. API 50 CHL strip and phylogenetic analysis of 16S rDNA gene sequence demonstrated that the JMC-1 strain was identified as Lactobacillus plantarum. Lactic acid and acetic acid were the major organic acids in fermented soy whey, which increased during the fermentation. High-performance liquid chromatography revealed that the concentrations of these acids increased significantly as fermentation time was prolonged. Compared with CaSO4 tofu and MgCl2 tofu, the tofu prepared by L. plantarum JMC-1 was of better quality in terms of sensory evaluation, texture, yield, and retention capacity.

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