Abstract
The aim of the study was to develop a production method for tofu with probiotic bacteria under laboratory conditions. The works included: selection of a strain and tofu production conditions, and a storage test of the manufactured product. It was concluded that the sensory quality of tofu with the addition of different probiotic cultures did not differ significantly (p>0.01), depending on used strains and their mixtures, and the sample quality was comparable to the commercial product. It was observed that the number of Lactobacillus bacteria in study samples was the factor determining the palatability of tofu (r= 0.75). On the other hand, the sensory quality of products was significantly affected by the production method of tofu with the addition of probiotic bacteria. It was concluded that the formation of curds from soy beverage by the addition of CaSO4, followed by inoculation with Lactobacillus casei ŁOCK 0900 at the amount of 9.26 log CFU/g and incubation at temp. of 37C for 2h as well as for 20h are methods recommended for production tofu with regard to sensory qualities of the final product among all tested methods. The number of lactic acid bacteria in studied tofu samples was maintained at the high level (109-1010 CFU/g), and the number of Bifidobacterium animalis ssp lactis BB-12 bacteria did not exceed 103 CFU/g, whereas the number of Lactobacillus bacteria was equal to 108-109 CFU/g. For the period of 15 days of storage of tofu with probiotic bacteria at the temperature of 4C the number of lactic acid bacteria was maintained at the constant level of approx. 109 CFU/g. It was concluded that it is possible to produce tofu with probiotic bacteria that has acceptable sensory characteristics and a high number of lactic acid bacteria, therefore the product could be considered as a functional one.
Highlights
Probiotic bacteria are defined as “live microorganisms that when administered in adequate amounts could confer a health benefit on the host” (FAO/WHO, 2002)
Tofu fermented by monocultures of Lactobacillus casei ŁOCK 0900 (C) and Lactobacillus paracasei ŁOCK 0919 (D) was evaluated slightly better with regard to taste and smell criteria, in comparison with tofu with the addition of mixed cultures of Lactobacillus casei ŁOCK 0900 and Bifidobacterium animalis ssp. lactis BB-12 (B) and Lactobacillus paracasei ŁOCK 0919 and Bifidobacterium animalis ssp. lactis BB-12 (A)
Explanatory notes: A – tofu made with addition culture mixture (1:1 rate) Lb. paracasei ŁOCK 0919 and Bifidobacterium animalis ssp lactis BB-12 ; B - tofu made with addition culture mixture (1:1 rate) Lb. casei ŁOCK 0900 and Bifidobacterium animalis ssp lactis BB-12; C - tofu made with monoculture addition of Lb. casei ŁOCK 0900 ; D - tofu made with monoculture addition of Lb. paracasei ŁOCK 0919
Summary
Probiotic bacteria are defined as “live microorganisms that when administered in adequate amounts could confer a health benefit on the host” (FAO/WHO, 2002). Numerous studies have proven that as a result of probiotic consumption the risk of traveller’s diarrhoea is lowered, symptoms are reduced and duration of some infective diarrhoeas caused by bacteria, parasites and viruses is shortened; it prevents from the development or relieves the course of diarrhoea after antibiotic treatment (van Niel et al, 2002). Lactic acid bacteria are a source of lactase, an enzyme that hydrolyses lactose into simple sugars, namely glucose and galactose Hydrolysis products in this form can be absorbed by the intestinal wall without limits. The use of probiotics in plant-derived products is justified by economic and cultural factors as well as climatic conditions, especially in the Asian countries where there is no tradition of dairy product consumption, but where, on the other hand, fermented vegetables, fruit and cereals, including soy, are consumed (Rivera-Espinoza and Gallardo-Navarro, 2010; Trząskowska, 2013). Tofu is thought to be a good medium for the growth of lactic acid bacteria due to a high protein content and pH close to
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