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KMID : 1011620220380060384
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 6 p.384 ~ p.388
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Identification and control of contaminant microorganisms in packaged Tofu
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Kim Eun-Yeong
Lee Eo-Jin
Im Ji-Yu
Kim Chae-Yeong
Kim Min-Jin
Kim Jung-Beom
Kim Jung-Beom
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Abstract
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Purpose: In this study, we isolated and identified the microbial contaminants of packaged tofu. The results were used as basic data for extending the use-by date of packaged tofu.
Methods: T he p ackaged t ofu was stored a t 25± 1℃ for 24 hours, followed by microbiological contamination analysis. The contamination levels of total aerobic bacteria and coliform bacteria were evaluated according to the Korean food code, and the isolates were identified by DNA sequence analysis.
Results: Coliform bacteria were detected in the packaged tofu. The total aerobic bacteria in packaged tofu C, D, E, and F were determined to be 2.3 ± 0.1 log CFU/g, 4.4 ± 0.1 log CFU/g, 2.5 ± 1.2 log CFU/g, and 5.9 ± 0.1 log CFU/g, respectively, and were identified as Paenibacillus polymyxa, Bacillus toyonensis, Lysinibacillus fusiformis, and Bacillus cereus, respectively. The results of this study indicate that all the microorganisms detected in packaged tofu are spore-forming bacteria that exist in the soil. These microorganisms can come from contaminated raw soybeans grown in the ground.
Conclusion: Therefore, in order to extend the use-by date of packaged tofu, we believe it is necessary to improve the washing and disinfection process of raw soybeans used for manufacturing tofu.
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KEYWORD
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microorganism, contamination, reduction, tofu, use by date
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