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A new style of fermented tofu by Lactobacillus casei combined with salt coagulant


This research provided a new way to improve the quality of tofu using lactic acid bacteria combined with salt coagulants. In this study, the effect of Lactobacillus casei (L. casei) combined with salt coagulants (MgCl2, MgSO4, CaCl2, CaSO4) on the yield, water-holding capacity (WHC), texture, sensory factors, microstructure and flavour were analysed to evaluate the quality characteristics of fermented tofu. The results showed that the yield of tofu was significantly increased by the fermentation of L. casei (24.75–31.26%). There was no significant difference in the WHC of the tofu, and the value range of WHC was 77.32–80.52%. Fermentation increased the hardness of the tofu and made the tofu structure uniform. In L. casei + MgSO4 tofu, 10 flavour compounds were detected, and the relative content (54.29%) of the four main flavour compounds was highest. L. casei + MgSO4 had the highest sensory value (23.26). The fermentation of L. casei combined with salt coagulants significantly improved the quality characteristics of tofu.

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Water-holding capacity

L. casei :

Lactobacillus casei

L. plantarum :

Lactobacillus plantarum


Lactic acid bacteria


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This study was supported by the National Key Research and Development Program of China, (Nos. 2018YFD0400500, 2018YFD0400503) and the “Academic backbone” Project of Northeast Agricultural University (No. 18XG28).

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Correspondence to Liang Li.

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Wang, Y., Yang, X. & Li, L. A new style of fermented tofu by Lactobacillus casei combined with salt coagulant. 3 Biotech 10, 81 (2020).

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  • Tofu
  • Fermented
  • Lactobacillus casei
  • Coagulation
  • Quality