(Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process
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(Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process
THAI NGUYEN UNIVERSITYUNIX ERSITY OF AGRICULTURE AND FORESTRYLUONG NGUYEN CHINHISOLATION OF LACTIC BACTERIA APPLY IN TOFT PRODI ( ING PROC ESSBACHELOR (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process R THESISFull name : Luong Nguyen Chinh Study mode: Full-timeMajor Falcuty Batch: Food Technology : Advanced Education Program :2016 - 2020Thai Nguyen, December 2020ACKNOWLEDGEMENTDuring my studies and internship at Thai Nguyen University of agriculture and forestry, I have now completed my graduatio (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process n thesis. In order to complete this thesis, I have been guided by the devoted guidance of my supervisor, along with the help of Thai Nguyen University(Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process
of Agriculture and Forestry, Faculty of Food Technology and Biotechnology and the Advanced Program office. I also received the enthusiastic cooperatiTHAI NGUYEN UNIVERSITYUNIX ERSITY OF AGRICULTURE AND FORESTRYLUONG NGUYEN CHINHISOLATION OF LACTIC BACTERIA APPLY IN TOFT PRODI ( ING PROC ESSBACHELOR (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process and respect to all collectives and individuals who created conditions to help me throughout the internship process.First of all, I would like to express my sincere thanks to the school management board, the Dean of the Faculty of Food Technology and the collective of teachers in the Faculty of Food (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process Technology, Thai Nguyen University of Agriculture and Forestry that taught and mentored me during these time, as well as my graduation internship.In(Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process
particular, I sincerely thank for the attention and guidance of the instructing supervisor Dr. Luong Hung Tien, who directly guided me to implement thTHAI NGUYEN UNIVERSITYUNIX ERSITY OF AGRICULTURE AND FORESTRYLUONG NGUYEN CHINHISOLATION OF LACTIC BACTERIA APPLY IN TOFT PRODI ( ING PROC ESSBACHELOR (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process my study and practice at school.Finally. I would like to respectfully send my sincere thanks and best wishes to the teachers and teachers in the evaluation committee.Thank you sincerely!Thai Nguyen. December 2, 2020StudentLUONG NGUYEN CHINHPAR I 1. INTRODUCTION1.1.Research rationaleTofu is an import (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process ant food made from soy protein (Kohyma et al., 1995) This is an important traditional food for the people of Southeast Asia due to its high nutritiona(Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process
l content and good digestibility (Tsai et al., 1981). The benefits of tofu to human health were recognized by the FDA in 1999. Due to the recognized nTHAI NGUYEN UNIVERSITYUNIX ERSITY OF AGRICULTURE AND FORESTRYLUONG NGUYEN CHINHISOLATION OF LACTIC BACTERIA APPLY IN TOFT PRODI ( ING PROC ESSBACHELOR (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process .Talking about the benefits of tofu, many researchers believe that using tofu as well as soy products can reduce the number of chronic diseases such as cancer, heart disease, and osteoporosis. Soy protein contains isoplavolesterol and isoflavones, which are effective against atherosclerosis (Carrol, (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process 1991). Il is also thought that the consumption of soybean protein has a lower effect on total cholesterol, cholesterol, LDL, and triglycerides in ser(Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process
um compared to animal protein (Poller. 1998). Isoflavones. aglycones, and proteins contained in tofu have antioxidant properties that protect against THAI NGUYEN UNIVERSITYUNIX ERSITY OF AGRICULTURE AND FORESTRYLUONG NGUYEN CHINHISOLATION OF LACTIC BACTERIA APPLY IN TOFT PRODI ( ING PROC ESSBACHELOR (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process has a large consumer market and stability. However, in fact in Vietnam, tofu is mainly produced on a small scale, mainly on household scale with rudimentary technology, outdated equipment and machinery. Tofu products are made without quality registration, no packaging, short storage lime which only (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process lasts 1-2 days after production. The short shelf life of tofu not only2causes waste product, but also limits the scope of the distribution and the tim(Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process
e it takes to commercialize the product.On the other hand, the protein coagulation process in tofu is mainly using chemicals such as CaSOi, MgCL. citrTHAI NGUYEN UNIVERSITYUNIX ERSITY OF AGRICULTURE AND FORESTRYLUONG NGUYEN CHINHISOLATION OF LACTIC BACTERIA APPLY IN TOFT PRODI ( ING PROC ESSBACHELOR (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process esidues in the tofu product.Moreover, the topic of lactic bacteria as well as a number of benefits related to the use of lactic bacteria in food technology are of great interest to many scientists. Several organic compounds produced during lactic fermentation are considered to be good antibacterial (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process agents [7],[9].[ 16],[ 19]. Therefore, there are more and more researches applying lactic fermentation or extracting substances from lactic fermentati(Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process
on to be used as biological preservatives, reducing mycotoxins in food more and more and with many remarkable results receive [5], [6], [7], (12].TherTHAI NGUYEN UNIVERSITYUNIX ERSITY OF AGRICULTURE AND FORESTRYLUONG NGUYEN CHINHISOLATION OF LACTIC BACTERIA APPLY IN TOFT PRODI ( ING PROC ESSBACHELOR (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process acid bacteria with good fermentation ability and application in tofu production process as a coagulant1.3 Detail goals-Isolation some strains of lactic acid bacteria-Selection of bacteria with good fermentation ability apply for tofu production1.4 Limitations3 (Luận văn thạc sĩ) isolation of lactic acid bacteria apply in tofu producing process THAI NGUYEN UNIVERSITYUNIX ERSITY OF AGRICULTURE AND FORESTRYLUONG NGUYEN CHINHISOLATION OF LACTIC BACTERIA APPLY IN TOFT PRODI ( ING PROC ESSBACHELORGọi ngay
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