• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.383-387
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• 1998

This study was undertaken with packed tofu products to serve as a basic source for sanitary control of tofu production by detecting spoilage bacteria in tofu from which are isolated, investigating heat-resistance and growth characteristics of spoilage bacteria. Isolated strains were confirmed as relevant strains in tofu spoilage, and Strain No. Tl, T2 show 92% probability to be Enterobacter amnigenus, and 96% to be Flavobacterium indologenes according to the result of identifYing strains by using Vitek system. Both strains had high viability at $35^{\circ}C$, pH 6.5. In the heat-resistance test of isolated strains, Enterobacter amnigenus Tl was treated for 2 mins, the number remained 56.3% of the initial number at $60^{\circ}C$, 37.8% at $70^{\circ}C$, 34.0% at $80^{\circ}C$ and 22.2% at $90^{\circ}C$, and Flavobacterium indologenes T2 was treated for 2 mins, the number remained 74.8% of the initial number at $60^{\circ}C$, 65.7% at $70^{\circ}C$, 37.8% at $80^{\circ}C$ and 9.3% at 90^{\circ}C$.