CULTURAL, BIOCHEMICAL AND GENOMIC STUDIES OF STARTER CULTURES IN FERMENTED SOYBEAN CURD PRODUCTION

Soybean is an excellent and cost-effective protein source. However, its usage is limited by antinutrients. Soybean curd commonly called 'awara' in Nigeria or 'tofu' in Asia is a processed cuisine
that is consumed in many countries. Lactic acid bacteria (LAB) and acetic acid bacteria (AAB) that
are mostly used as starter cultures in fermentation processes and have been associated with many
health benefits were isolated from fresh cow milk collected from three sample areas of Nwosen,
Komoto and Zaria in Rugga, a Fulani community in Wukari, Taraba State, Nigeria. A total of seven
strains were isolated from the fresh cow milk post biochemical tests. Two strains with good starter
culture properties were used in fermenting the soybean curds and molecularly identified thereafter.
One of the strains was confirmed to be LAB (Lactococcus lactis) and the other was AAB
(Acetobacter tropicalis). After forty-eight hours of fermentation, L. lactis and A. tropicalis were able
to increase the protein content from 30.6% to 45.7% and 30.6% to 42.3% respectively. Decreases in
anti-nutrient contents of the samples were also observed. The difference in these values proves that
these L. lactis was the best starter that increased the nutrient and decreased the anti-nutrients via
extended hours of fermentation thus making it the most preferred starter culture in fermentation of
soybean curd.