Separation and Biochemical Identification of the Strains in Commercial Fermented Stinky Tofu
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Abstract:
In this experiment, the strains were separated from commercial fermented stinky tofu, and their biochemical properties were identified. the appropriate safe strains were selected for production of fermentation stinky tofu. Lactic acid bacteria (including Lactobacillus breris, Lactobacillus coryniformis subsp. Torquens and Lactobacillus plantarum), Bacillus (including Bacillus megaterium and Bacillus circulans), Pseudomonas and Vibrio were separated from the commercial fermented stinky tofu. Among the seperated strains, only four strains (Lactobacillus plantarum, Pseudomonas, Bacillus circulans and Lactobacillus coryniformis subsp. Torquens) were considered as safe candidates after determination of their haemolytic exotoxin-producing or lecithase-producing capabilities
