Lactobacillus and application thereof to production of sour-slurry tofu

Abstract

The invention discloses lactobacillus capable of producing a sour taste. The lactobacillus is Lactobacillus casei YQ336, which is collected in China General Microbiological Culture Collection Center on July 15, 2016, with the collection number of CGMCC No. 12796. A sour-slurry coagulant is prepared by using the screened Lactobacillus casei YQ336 and commercially available lactococcus lactis, and is applied to the production of the sour-slurry tofu. The sour-slurry coagulant is high in fermenting speed and free of pollution caused by infectious bacteria and other pathogenic bacteria, so that the production speed is increased and the eating safety of the tofu is ensured; sour-slurry fermented liquid is used as the tofu coagulant, so that the eating safety of a tofu product can be adequately guaranteed; the sensory quality of the tofu produced in the invention is significantly superior to that of tofu produced by a naturally-fermented sour-slurry tofu coagulant.

Description

technical field [0001] The invention relates to a strain of lactic acid bacteria and its application in the production of Physalis tofu. technical background [0002] Physalis point tofu has a processing history of thousands of years in our country. Physalis is the waste water produced in the process of making tofu. The yellow pulp water is naturally fermented and turned sour to become Physalis. The lactic acid contained in it is used to make tofu. Compared with other coagulants, the physalis derived from tofu itself is more natural, green and safe; at the same time, it reduces the environmental pollution caused by the discharge of tofu wastewater. [0003] However, because Physalis is a product of natural fermentation, it is greatly affected by environmental factors, and it is difficult to control the acidity of Physalis, resulting in unstable quality of Physalis tofu. On the other hand, in the natural fermentation process, in addition to the beneficial bacteria, there ar...

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Problems solved by technology

[0003] However, because Physalis is a product of natural fermentation and is greatly affected by environmental factors, it is difficult to control the acidity of Physalis, resulting in unstable quality of Physalis tofu

On the other hand, in the process of natural fermentation, in addition to beneficial bacteria, there are many spoilage bacteria, which will lead to a short shelf life of the produced Physalis tofu

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