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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
Research on soybean curd coagulated by lactic acid bacteria
Wang Jianming1, Lin Qiuqian, Wang Yiyun
1Key laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, No.29, at the 13th Avenue, Tianjin Economical-Technological Development Area, Tianjin, Tanggu District, 300457 P. R. China.
Springerplus
|July 27, 2013
Summary
Lactic acid bacteria can coagulate soybean curd, offering a novel alternative to traditional calcium salt methods. This fermentation process yields a softer texture and reduced off-flavors in the final product.
Area of Science:
- Food Science
- Microbiology
- Biotechnology
Background:
- Traditional Chinese soybean curd (tofu) production relies on calcium salt coagulants.
- Exploring alternative coagulation methods is crucial for product innovation and potentially improved sensory attributes.
Purpose of the Study:
- To investigate the feasibility of using lactic acid bacteria for soybean curd coagulation.
- To identify and optimize key factors influencing lactic acid bacteria-fermented soybean curd.
Main Methods:
- Studied factors including soybean curd concentration, incubation time and temperature, inoculum amount, and edible gum additives.
- Employed single-factor and orthogonal experimental designs to determine optimal fermentation conditions.
- Evaluated water-holding rate, gel strength, and sensory characteristics of the fermented curd.
Main Results:
- Optimized conditions: 12.5% soybean curd concentration, 42°C for 5 hours, 4.0% inoculum, and 1.4% edible gum additives (1.0% carrageenan, 0.4% soluble starch).
- Achieved a water-holding rate of 69.82% and gel strength of 25.6 g/cm² under optimal conditions.
- Fermented curd exhibited less off-flavor and a softer texture compared to traditional tofu.
Conclusions:
- Lactic acid bacteria fermentation is a viable method for producing soybean curd.
- Optimized fermentation parameters yield a desirable product with improved sensory qualities.
- This novel approach offers a promising alternative to conventional coagulation methods for soybean curd.
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