Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures

Anbarasu, 2007, Improved shelf life of protein-rich tofu using Ocimum sanctum (tulsi) extracts to benefit Indian rural population, Journal of Food Science, 72, M300, 10.1111/j.1750-3841.2007.00487.x Beltran-Garcia, 1997, Volatile compounds secreted by the oyster mushroom (Pleurotus ostreatus) and their antibacterial activities, Journal of Agricultural and Food Chemistry, 45, 4049, 10.1021/jf960876i Blagden, 2005, Reduction of levels of volatile components associated with the “beany” flavor in soymilk by lactobacilli and streptococci, Journal of Food Science, 70, M186, 10.1111/j.1365-2621.2005.tb07148.x Carolissen-Mackay, 1997, Purification of bacteriocins of lactic acid bacteria: problems and pointers, International Journal of Food Microbiology, 34, 1, 10.1016/S0168-1605(96)01167-1 Chen, 2014, A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl), Food Control, 42, 116, 10.1016/j.foodcont.2014.01.031 Crowley, 2013, Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives, Trends in Food Science & Technology, 33, 93, 10.1016/j.tifs.2013.07.004 Cuniffe, 1995 de Lima Mendonça, 2009, Antimicrobial activities of components of the glandular secretions of leaf cutting ants of the genus Atta, Antonie Van Leeuwenhoek, 95, 295, 10.1007/s10482-009-9312-0 Gálvez, 2007, Bacteriocin-based strategies for food biopreservation, International Journal of Food Microbiology, 120, 51, 10.1016/j.ijfoodmicro.2007.06.001 Grygorczyk, 2013, Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone, Food Chemistry, 141, 1716, 10.1016/j.foodchem.2013.03.096 Jenkins, 2010, Soy protein reduces serum cholesterol by both intrinsic and food displacement mechanisms, The Journal of Nutrition, 140, 2302S, 10.3945/jn.110.124958 Kim, 2007, The effect of oyster shell powder on the extension of the shelf life of tofu, Food Chemistry, 103, 155, 10.1016/j.foodchem.2006.07.040 Kim, 1992, Effects of coagulants on storage of packed tofu, Korean Journal of Food Science and Technology, 24, 92 Kulkarni, 2006, Reduction of flatus-inducing factors in soymilk by immobilized α-galactosidase, Biotechnology and Applied Biochemistry, 45, 51, 10.1042/BA20060027 Leroy, 2004, Lactic acid bacteria as functional starter cultures for the food fermentation industry, Trends in Food Science & Technology, 15, 67, 10.1016/j.tifs.2003.09.004 Li, 2009, Construction of microbial growth kinetics prediction model of kurthia in tofu and shelf life prediction, Transactions of the Chinese Society of Agricultural Engineering, 25, 82 Lin, 2004, Fermentation of a milk–soymilk and Lycium chinense Miller mixture using a new isolate of Lactobacillus paracasei subsp. paracasei NTU101 and Bifidobacterium longum, Journal of Industrial Microbiology and Biotechnology, 31, 559, 10.1007/s10295-004-0184-z Liu, 2009, Beneficial Preventive effects of gastric mucosal lesion for soy-skim milk fermented by lactic acid bacteria, Journal of Agricultural and Food Chemistry, 57, 4433, 10.1021/jf900465c Liu, 2012, Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings, Molecules, 17, 3708, 10.3390/molecules17043708 No, 2007, Applications of chitosan for improvement of quality and shelf life of foods: a review, Journal of Food Science, 72, R87, 10.1111/j.1750-3841.2007.00383.x Préstamo, 2000, Soybean vegetable protein (tofu) preserved with high pressure, Journal of Agricultural and Food Chemistry, 48, 2943, 10.1021/jf991251y Pyo, 2005, Enrichment of bioactive isoflavones in soymilk fermented with β-glucosidase-producing lactic acid bacteria, Food Research International, 38, 551, 10.1016/j.foodres.2004.11.008 Sacks, 2006, Soy protein, isoflavones, and cardiovascular health an American Heart Association science advisory for professionals from the nutrition committee, Circulation, 113, 1034, 10.1161/CIRCULATIONAHA.106.171052 Salmeron, 2009, Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates, Food Chemistry, 117, 265, 10.1016/j.foodchem.2009.03.112 Schillinger, 2001, Efficacy of nisin in combination with protective cultures against Listeria monocytogenes Scott A in tofu, International Journal of Food Microbiology, 71, 159, 10.1016/S0168-1605(01)00612-2 Schillinger, 1989, Antibacterial activity of Lactobacillus sake isolated from meat, Applied and Environmental Microbiology, 55, 1901, 10.1128/AEM.55.8.1901-1906.1989 Serrazanetti, 2013, Fermented tofu: enhancement of keeping quality and sensorial properties, Food Control, 34, 336, 10.1016/j.foodcont.2013.04.047 Shin, 2010, Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofu, Food Control, 21, 1081, 10.1016/j.foodcont.2009.12.030 Stiles, 1996, Biopreservation by lactic acid bacteria, Antonie Van Leeuwenhoek, 70, 331, 10.1007/BF00395940 Wang, 2006, Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria, Food Microbiology, 23, 128, 10.1016/j.fm.2005.01.020 WHO/FAO, 2006, Probiotics in foods. Health and nutritional properties and Guidelines for evaluation, FAO Food and Nutrition Paper (92-5-105513-0), 85 Wu, 1977, Extending shelf-life of fresh soybean curds by in-package microwave treatments, Journal of Food Science, 42, 1448, 10.1111/j.1365-2621.1977.tb08396.x