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Volatile Compounds in Tofu Obtained by Soy Milk Fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG

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Abstract

Tofu is one of the main foods made with soybeans. The aim of this work was to evaluate the effect of L. plantarum and L. fermentum on the volatile compounds and sensorial profile of fermented tofu during ripening. The soy milk was fermented separately with two native strains (L. plantarum or L. fermentum) until reaching a pH of 5.5, and the fermented tofu was obtained. The tofu obtained by acidification with lactic acid was used as a control and was characterized by microbial survival (L. plantarum, L. fermentum, and P. freudenreichii) for 0, 20, and 40 days of storage at 15 °C. Moreover, the lactic and acetic acid content was determined by high-performance liquid chromatography (HPLC), and the volatile compounds were evaluated by gas. Chromatography-mass spectrometry (GC–MS). The results were analyzed by an ANOVA test (P < 0.05). After storage, the lactic acid bacteria (LAB) survived in the fermented tofu at a concentration higher than 8.0 log CFU/g after 40 days of storage. The shelf life of fermented tofu obtained by acidification was fewer than 20 days because of the presence of fungi and yeasts. The hexanal content was reduced by approximately 96% (P < 0.05) in the tofu obtained by fermentation compared with the control. This process for fermented tofu production employing two native strains could be used for industrial purposes.

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Data Availability

The authors declare that the data supporting the findings of this study are available in the manuscript figures and tables.

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Acknowledgements

We are grateful to CONACyT for providing a doctoral scholarship to Mendoza-Avendaño.

Funding

This study was funded by Tecnológico Nacional de México (5651.19-P).

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Authors and Affiliations

  1. División de Estudios de Posgrado E Investigación, Tecnológico Nacional de México/IT de Tuxtla Gutiérrez, Carretera Panamericana km. 1080, Tuxtla Gutiérrez, Chiapas, C.P. 29050, México

    Claudia Mendoza-Avendaño, Sandy Luz Ovando-Chacón, María Celina Luján-Hidalgo, Rocío Meza-Gordillo, Federico Antonio Gutiérrez-Miceli & Miguel Abud-Archila

  2. Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No. 6, San Luis Potosí, C.P. 78210, México

    Miguel Angel Ruiz-Cabrera & Alicia Grajales-Lagunes

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  1. Claudia Mendoza-Avendaño
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Contributions

MA conducted the research, validation, data analysis, and the writing of this original draft. MG, GL, and RC actively participated in data analysis. LH, GM, and OC participated in the conceptualization and review of this manuscript. AA participated in the conceptualization of this research, as well as the validation, data analysis, and the review and editing of this manuscript.

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Correspondence to Miguel Abud-Archila.

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Mendoza-Avendaño, C., Ovando-Chacón, S.L., Luján-Hidalgo, M.C. et al. Volatile Compounds in Tofu Obtained by Soy Milk Fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG. Curr Microbiol 79, 317 (2022). https://doi.org/10.1007/s00284-022-03014-0

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