Identification of Lactic Acid Bacteria in Traditional Fermented Tofu Whey

Date Received: 14-05-2025

Date Accepted: 31-10-2025

Date Published: 24-12-2025

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2025.23.12.05

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Hang, T., Duc, N., & Nga, L. (2025). Identification of Lactic Acid Bacteria in Traditional Fermented Tofu Whey. Vietnam Journal of Agricultural Sciences, 23(12), 1603–1613. https://doi.org/10.31817/tckhnnvn.2025.23.12.05

Identification of Lactic Acid Bacteria in Traditional Fermented Tofu Whey

Tran Thi Thu Hang (*) , Nguyen Quang Duc 1 , Luong Hong Nga 2

  • Tác giả liên hệ: [email protected]
  • 1 Trung tâm Nghiên cứu và Kiểm tra chất lượng nông sản thực phẩm, Viện Cơ điện Nông nghiệp và Công nghệ sau thu hoạch
  • 2 Trường Hóa và Khoa học Sự sống, Đại học Bách khoa Hà Nội

    • Keywords

    Tofu whey, lactic acid bacteria, acidic whey, protein coagulant

    Abstract


    Acidic whey obtained from tofu whey fermentation is a natural coagulant commonly used in traditional tofu production, contributing to the characteristic properties of the product such as softness, coolness and smooth texture. Lactic acid bacteria predominate in this fermentation process. This study aimed to isolate and characterize the morphological, physiological, and biochemical properties, and by using molecular biology techniques identify to the species level of some lactic acid bacteria present in the natural fermentation of tofu whey. Twenty-eight lactic acid bacterial strains were isolated on MRS agar supplemented with CaCO3, exhibiting typical opaque white, round colonies and Gram-positive staining, some strains were able to grow at 45C and produced gas from glucose. The 16S rRNA gene sequencing identified two isolates as to Limosilactobacillus fermentum and three isolates as Weissella confusa.

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