Abstract
As a highly hydrated gel-type food, soybean curd is perishable and the development of spoilage bacteria has been described. Whole soybean curd (WSC), an innovative soy product retains the most nutrients in raw ingredients and exhibits more nutritive value compared with conventional soybean curd (CSC). However, the risk assessment of WSC is not well evaluated up to now. In this study, the same species of spoilage microorganism were separated from WSC and CSC. Two main spoilage strains were separated and identified as B. subtilis and B. cereus. The risk ranking scores of WSC was higher than that of CSC but still within medium risk range. In summary, we reported the presence of B. subtilis and B. cereus in WSC for the first time. Further, application of the risk ranger tool confirmed that the risk profile of WSC was medium and acceptable.
References
Zhu QM, Wu FF, Saito M, Tatsumi E, Yin LJ (2016) Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu. Food Chem 201:197–204. https://doi.org/10.1016/j.foodchem.2016.01.065
Takahashi Y, Konishi T (2011) Tofu (soybean curd) lowers serum lipid levels and modulates hepatic gene expression involved in lipogenesis primarily through its protein, not isoflavone, component in rats. J Agr Food Chem 59:8976–8984. https://doi.org/10.1021/jf201403u
White LR, Petrovitch H, Ross GW, Masaki K, Hardman J, Nelson J et al (2000) Brain aging and midlife tofu consumption. J Am Coll Nut 19:242–255. https://doi.org/10.1080/07315724.2000.10718923
Serrazanetti DI, Ndagijimana M, Miserocchi C, Perillo L, Guerzoni ME (2013) Fermented tofu: enhancement of keeping quality and sensorial properties. Food Control 34:336–346. https://doi.org/10.1016/j.foodcont.2013.04.047
Kovats SK, Doyle MP, Tanaka N (1984) Evaluation of the Microbiological Safety of Tofu. J Food Protect 47:618–622. https://doi.org/10.4315/0362-028X-47.8.618
Rossi F, Felis GE, Martinelli A et al (2015) Microbiological characteristics of fresh tofu produced in small industrial scale and identification of specific spoiling microorganisms (SSO). Lwt-Food Sci Technol 70:280–285. https://doi.org/10.1016/j.lwt.2016.02.057
Fouad KD, Hegeman G (1993) Microbial spoilage of Tofu (Soybean Curd). J Food Protect 56:157–164. https://doi.org/10.4315/0362-028X-56.2.157
No HK, Lee KS, Meyers SP (2000) Correlation between physicochemical characteristics and binding capacities of chitosan products. J Food Sci 65:1134–1137. https://doi.org/10.1111/j.1365-2621.2000.tb10252.x
Zhang Q, Wang CZ, Li BK, Li L, Lin D, Chen H et al (2018) Research progress in tofu processing: from raw materials to processing conditions. Crit Rev Food Sci 58:1448–1467. https://doi.org/10.1080/10408398.2016.1263823
Forster LL, Ferrier LK (1979) Viscometric characteristics of whole soybean milk. J Food Sci 44:583–590. https://doi.org/10.1111/j.1365-2621.1979.tb03841.x
Food Standards Australia New Zealand (FSANZ). Advice on compendium of microbiological criteria for food, Bacillus cereus and other Bacillus spp. http://www.foodstandards.gov.au/publications/pages/compendium-of-microbiological-criteria-for-food.aspx
Porwal S, Lal S, Cheema S, Kalia VC (2009) Phylogeny in Aid of the present and novel microbial lineages: diversity in Bacillus. PLoS ONE 4:e4438. https://doi.org/10.1371/journal.pone.0004438
Ross T, Sumner J (2002) A simple, spreadsheet-based, food safety risk assessment tool. Int J Food Microbiol 77:39–53. https://doi.org/10.1016/S0168-1605(02)00061-2
Food Standards Australia New Zealand (FSANZ). Advice on compendium of microbiological criteria for food, Bean curd and Bacillus cereus. http://www.foodstandards.gov.au/consumer/importedfoods/Pages/FSANZ-advice-on-imported-food.aspx
Agata N, Ohta M, Yokoma K (2002) Production of Bacillus cereus emetic toxin (cereulide) in various foods. Int J Food Microbiol 73:23–27. https://doi.org/10.1016/S0168-1605(01)00692-4
Acknowledgements
Financially supported by Innovation and Entrepreneurship club construction project, College Students’ Innovation Training project of Sichuan Agricultural University (035Z1108; 201710626089) and Science and Technology Project of Department of Science and Technology of Sichuan Province: Key research and development projects (19ZDYF2272). The authors wish to acknowledge the constructive comments of Dr. Zhou Kang, Wang Xingjie, Huang Jing and Xiang Xianyu at Sichuan Agricultural University. We were also indebted to 647 students and teachers for their participation in this research.
Author information
Authors and Affiliations
Corresponding authors
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Wang, C., Du, Q., Yao, T. et al. Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd. Indian J Microbiol 59, 250–253 (2019). https://doi.org/10.1007/s12088-019-00778-1
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12088-019-00778-1