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Article
Author(s)
Tran Thi Thanh Man and Do Chi Thinh
Full-Text PDF XML 471 Views
DOI:10.17265/2161-6264/2018.04.007
Affiliation(s)
Department of Food Technology, College of Food Industry, Da Nang, Vietnam
ABSTRACT
The paper presents the research for the purpose of selecting
microorganisms into the production process of “chao” to improve the
quality of “chao” products and ensure
food safety. Several analytical methods such as determination of formol
nitrogen, determination of the
protease hydrolysis activity, sensory evaluation method, experimental
procedure, methods of analysis and processing of empirical data were used in this study. The findings showed that two out of four selected microorganism
strains (one strain of fungi and three strains of bacteria denoted NM1, VK1,
VK2, VK3, respectively) were
the most appropriate for the cooperation among them and the production of “chao”,
which were coded NM1 and VK1. The suitable
mixing proportion of strains of NM1 and VK1 was determined at 1:1.25,
compatible with the 1:100 ratio of the varieties of microorganisms (in powder
form) to tofu.
KEYWORDS
Bacteria, “chao”, fungi, tofu.
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