Isolation and Identification of Major Purified Bacteria in Glucono-Delta-Lactone (GDL) Tofu Processing

Abstract

Abstract: Isolation and identification of the major bacteria were performed on Glucono-Delta-Lactone (GDL) tofu from different aged lots. The dominant organisms were found to have changed from Bacillus spp. such as Bacillus firmus in fresh tofu to Enterococcus faecium in GDL tofu stored at 37℃ for 24h. Samples were taken during tofu′s processing, while plate counts and organisms′characteristics in each sample were assayed. The spoilage organisms Bacillus firmus and Enterococcus faecium are both found contaminated from the raw material soybean. Cleaning the soybean can reduce the total bacteria counts, especially ofh eatr esistantb acteria.

Key words: , GDL tofu； spoilage bacteria； Bacillus firmus； Enterococcus faecium；

LI Bo, JI Bao-Ping. Isolation and Identification of Major Purified Bacteria in Glucono-Delta-Lactone (GDL) Tofu Processing[J]. FOOD SCIENCE, 2006, 27(5): 77-82.

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Isolation and Identification of Major Purified Bacteria in Glucono-Delta-Lactone (GDL) Tofu Processing

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