|Table of Contents|

Research on Storage Stability of Coagulant-Free Tofu Based on Lactic Acid Bacteria Fermentation(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2021年05期
Page:
688-695
Research Field:
Publishing date:

Info

Title:
Research on Storage Stability of Coagulant-Free Tofu Based on Lactic Acid Bacteria Fermentation
Author(s):
QIAO Zhi-hong1XU Rong-hua1ZHU Li1ZHU Yun-ping2
(1.Tourism College,Beijing Union University,Beijing 100101,China; 2.School of Food and Health,Beijing Technology and Business University/Beijing Engineering and Technology Research Center of Food Additives,Beijing 100083,China)
Keywords:
Fermented tofu by lactic acid bacteriaCoagulation-freeStorage stabilitySpoilage microorganismOrganic acidMembrane potential
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2021.05.0688
Abstract:
In order to investigate the influence and its mechanism of lactic acid bacteria fermentation on the new type of coagulant-free fermented tofu during storage,this study used brine bean curd as a control to compare and analyze the changes of microorganism,color,pH and other indexes of the two kinds of bean curd at different storage temperatures.The influence of lactic acid on the membrane potential of spoilage bacteria of bean curd was analyzed by flow cytometry,and the mechanism of long shelf life of fermented bean curd by lactic acid bacteria was discussed.The results showed that the fermented bean curd by lactic acid bacteria could be stored at 4,10 and 25 ℃ for 14,5 and 2 d,respectively,which were about 2 d longer than that of brine bean curd.During storage at 10 ℃,the number of lactic acid bacteria and spore were significantly lower than that of the control,and the change of pH and color ware slower than that of the control.The number of spore in the brain and molded products of bean curd without coagulant were significantly lower than that of the control,and the content of organic acids,especially lactic acid in bean curd was 3 times than that of the control.Lactic acid has a great influence on the membrane potential of Enterococcus faecium,and can delay the growth and reproduction of Enterococcus faecium.

References:

[1]王嘉琪,吕铭守,凃婧,等.云南建水酸浆豆腐中乳酸菌的生长特性[J].食品工业科技,2018,8:90-94.(Wang J Q,Lyu M S,Tu J,et al.Study on growth characteristics of lactic acid bacteria from the acid slurry bean curd of Yunnan Jianshui[J].Science and Technology of Food Industry,2018,8:90-94.)[2]Frédéric L,Luc D V.Lactic acid bacteria as functional starter cult-ures for the food fermentation industry[J].Trends in Food Science & Technology,2004,15(2):67-78.[4]Adeyemo S M,Awojobi K O,Ogunlusi E D,et al.Biosynthesis of enzymes in fermented foods by lactic acid bacteria and possible use as bio-preservative in fermented milk[J].Journal of Advances in Biology & Biotechnology,2018,19(3):1-11.[5]Awojobi K O,Adeyemo S M,Sanusi O O.Biosynthesis of antimicrob-ial compounds by lactic acid bacteria and its use as biopre-servative in pineapple juice[J].Frontiers in Science,2016,6(1):8.[6]Ouiddir M,Bettache G,Salas M L,et al.Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products[J].Food Microbiology,2019,82:160-170.[7]Li J P,Yang X Y,Shi G C,et al.Cooperation of lactic acid bacteria regulated by the AI-2/LuxS system involve in the biopreservation of refrigerated shrimp[J].Food Research International,2019,120:679-687.[8]Lauková A,Czikková S.The use of enterocin CCM 4231 in soy milk to control the growth of Listeria monocytogenes and Staphylococcus aureus[J].Journal of Applied Microbiology,1999,87(1):182.[9]Wang J M,Liu Q Q,Wang Y Y,et al.Research on soybean curd coagulated by lactic acid bacteria[J].Springer Plus,2013,2(1):1-10.[10]Chen C,Rui X,Lu Z,et al.Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures[J].Food Control,2014,46:203-209.[11]Diana I S,Maurice N,Claudio M,et al.Fermented tofu:Enhanc-ement of keeping quality and sensorial properties[J].Food Control,2013,34(2):336-346.[12]郑玉玺.盒装豆腐腐败菌多样性及品质变化研究[D].广州:华南理工大学,2018.(Zheng Y X.Study on spoilage bacteria diversity and quality changes in boxed tofu[D].Guangzhou:South China University of Technology,2018.)[13]Rossi F,Felis G E,Martinelli A,et al.Microbiological characteris-tics of fresh tofu produced in small industrial scale and identififi-cation of specifific spoiling microorganisms (SSO)[J].LWT-Food Science and Technology,2016,70:280-285.[14]Lee D Y,Kwon K H,Chai C H,et al.Microbial contamination of tofu in Korea and growth characteristics of Bacillus cereus isolates in tofu[J].LWT - Food Science and Technology,2017,78:63-69.[15]姜春新,王雅莹,洪小利,等.柠檬酸和乙酸对致腐假单胞菌的抗生物被膜研究[J].核农学报,2021,35(1):120-127.(Jiang C X,Wang Y Y,Hong X L,et al.Antibiofilm of citric acid and acetic acid against spoilage related Pseudomonas[J].Journal of Nuclear Agricultural Sciences,2021,35(1):120- 127.)[16]郭俸钰,陈文学,陈海明,等.芳樟醇对大肠杆菌的抑菌作用机制[J].现代食品科技,2020,36(4):113-118.(Guo F Y,Chen W X,Chen H M,et al.Antibacterial mechanism of linalool against Escherichia coli[J].Modern Food Science and Technology,2020,36(4):113-118.)[17]张赟彬,刘笑宇,姜萍萍,等.肉桂醛对大肠杆菌和金黄色葡萄球菌的抑菌作用及抑菌机理研究[J].现代食品科技,2015,31(5):31-35.(Zhang Y B,Liu X Y,Jiang P P,et al.Mechanism and antibacterial activity of cinnamaldehyde against Escherichia coli and Staphylococcus aureus[J].Modern Food Science and Technology,2015,31(5):31-35.)[18]乔支红,许荣华,程永强.无凝固剂发酵豆腐生产工艺的初探[J].食品工业科技,2014,35(17):227-231.(Qiao Z H,Xu R H,Cheng Y Q.Research on the technique of fermentation tofu without coagulant[J].Science and Technology of Food Industry,2014,35(17):227-231.)[19]国家食品药品监督管理局,国家卫生和计划生育委员会.食品安全国家标准:GB4789.2-2016[S].(State Food and Drug Administration, State Health and Family Planning Commission. National food safety standards:GB4789.2-2016[S].)[20]国家食品药品监督管理局,国家卫生和计划生育委员会.食品安全国家标准:GB4789.35-2016[S].(State Food and Drug Administration, State Health and Family Planning Commission.National food safety standards:GB4789.35-2016[S].)[21]No H K,Meyers S P.Preparation of tofu using chitosan as a coag-ulant for improved shelf-life[J].International Journal of Food Science and Technology,2004,39:133-141.[22]Novo D J,Perlmutter N G,Hunt R H,et al.Multiparameter flow cytometric analysis of antibiotic effectson membrane potential,membrane permeability,and bacterial counts of Staphylococcus aureus and Micrococcus luteus[J].Antimicrobial Agents and Chemotherapy,2000,44(4):827-834.[23]广东省卫生和计划生育委员会.DBS 44/006-2016.非预包装即食食品微生物限量[S].广东,2017.(Health and Family Planning Commission of Guangdong Province.DBS 44/006-2016.Microbiological limits for non-prepackaged ready-to-eat food[S].Guangdong,2017.)[24]王亚伟.食品卫生与安全[M].北京:科学出版社,2011:15.(Wang Y W.Food hygiene and safety[M].Beijing:Science Press,2011:15.)[25]中华人民共和国卫生部.GB2711-1998.中华人民共和国国家标准,非发酵性豆制品及面筋卫生标准[S].Ministry of Health of the People’s Republic of China.(GB2711-1998.National standard of the People’s Republic of China,sanitary standard for non-fermented soybean products and gluten [S].1999.)[26]董明盛,贾英民.食品微生物学[M].北京中国轻工业出版社,2013:1.(Dong M S,Jia Y M.Food Microbiology[M].Beijing:China Light Industry Press,2013:1.)[27]李博.GDL豆腐中主要腐败菌的研究及HACCP的建立[D].北京:中国农业大学,2001.(Li B.Study on the main spoilage bacterium and HACCP of GDL tofu[D].Beijing:China Agricul-tural University,2001.)[28]Rojo M C,Arroyolópez N,Lerena M C,et al.Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions[J].Food Microbiology,2014(38):143-150.[29]范文教,孙俊秀,陈云川,等.环境因子对豆腐特定腐败菌消长特性的影响[J].食品与机械,2014,30(5):100-102.(Fan W J,Sun J X,Chen Y C,et al.Effect to environmental factors on growth characteristics of specific spoilage bacteria in tofu[J].Food and Machinery,2014,30(5):100-102.)

Memo

Memo:
-
Last Update: 2021-09-27