Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey
Abstract
The objective of this study was to screen a safe strain to prepare fermented tofu whey (FTW). Lactobacillus amylolyticus L6 was isolated from spontaneously acidified tofu whey and then identified by 16S rRNA and 23S rRNA gene sequencing. Its susceptibility to antibiotics, toxic metabolites were tested and it met the requirements established by European Food Safety Authority. L. amylolytics L6 was then applied to prepare FTW. After 48 h...
Paper Details
Title
Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey
Published Date
Oct 1, 2017
Journal
Volume
84
Pages
314 - 322
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