Indian Journal of Microbiology

, Volume 59, Issue 2, pp 250–253 | Cite as

Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd

  • Chenzhi Wang
  • Qinling Du
  • Tianwei Yao
  • Hongmin Dong
  • Dingtao Wu
  • Wen Qin
  • Dele RaheemEmail author
  • Qing ZhangEmail author
Short communications


As a highly hydrated gel-type food, soybean curd is perishable and the development of spoilage bacteria has been described. Whole soybean curd (WSC), an innovative soy product retains the most nutrients in raw ingredients and exhibits more nutritive value compared with conventional soybean curd (CSC). However, the risk assessment of WSC is not well evaluated up to now. In this study, the same species of spoilage microorganism were separated from WSC and CSC. Two main spoilage strains were separated and identified as B. subtilis and B. cereus. The risk ranking scores of WSC was higher than that of CSC but still within medium risk range. In summary, we reported the presence of B. subtilis and B. cereus in WSC for the first time. Further, application of the risk ranger tool confirmed that the risk profile of WSC was medium and acceptable.


Whole soybean curd Risk ranking Predictive models Spoilage bacteria 



Financially supported by Innovation and Entrepreneurship club construction project, College Students’ Innovation Training project of Sichuan Agricultural University (035Z1108; 201710626089) and Science and Technology Project of Department of Science and Technology of Sichuan Province: Key research and development projects (19ZDYF2272). The authors wish to acknowledge the constructive comments of Dr. Zhou Kang, Wang Xingjie, Huang Jing and Xiang Xianyu at Sichuan Agricultural University. We were also indebted to 647 students and teachers for their participation in this research.

Supplementary material

12088_2019_778_MOESM1_ESM.doc (28 kb)
Age composition of users that participated into the questionnaire (DOC 28 kb)
12088_2019_778_MOESM2_ESM.doc (92 kb)
PDF file of Ref. 11 (DOC 91 kb)
12088_2019_778_MOESM3_ESM.doc (104 kb)
PDF file of 14 (DOC 104 kb)
12088_2019_778_MOESM4_ESM.pdf (1.5 mb)
Identification results of spoilage bacteria in WSC (PDF 1569 kb)
12088_2019_778_MOESM5_ESM.pdf (547 kb)
CSC corresponded to NCBI (PDF 547 kb)


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Copyright information

© Association of Microbiologists of India 2019

Authors and Affiliations

  • Chenzhi Wang
    • 1
  • Qinling Du
    • 1
  • Tianwei Yao
    • 1
  • Hongmin Dong
    • 3
  • Dingtao Wu
    • 1
  • Wen Qin
    • 1
  • Dele Raheem
    • 2
    Email author
  • Qing Zhang
    • 1
    Email author
  1. 1.College of Food ScienceSichuan Agricultural UniversityYa’anChina
  2. 2.Northern Institute for Environmental and Minority Law (NIEM), Arctic CentreUniversity of LaplandRovaniemiFinland
  3. 3.Department of Agricultural, Food and Nutritional ScienceUniversity of AlbertaEdmontonCanada

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