Premium
Inhibition of Undesirable Gas Production in Tofu
Author(s) -
CHAMPAGNE CLAUDE P.,
AUROUZE BERNARD,
GOULET GILLES
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08650.x
Subject(s) - lactic acid , food science , bacteria , chemistry , lactobacillus plantarum , pasteurization , lactobacillus , fermentation , bacterial growth , yeast extract , biology , genetics
Of 100 gas‐producing bacterial isolates, 65% were Gram‐negative. Bacterial growth and gas production in commercial tofu was accompanied by acidification, and pH decreases as low as 5.2. Coliform bacteria constituted 15% of the total bacterial flora. Sporeformers and yeast counts remained < 10 3 CFU/mL. Pasteurization was effective in lowering the bacterial counts, and retarded gas production. The addition of lactic acid (reducing pH to 5.5) or lactic acid bacteria (2 × 10 7 CFU/g) to tofu helped reduce gas production by about 50%. Addition of both lactic acid and Lactobacillus plantarum stopped gas production in contaminated tofu.