Abstract
An investigation was done to clarify the cause of slimy spoilage of Tofu (soybean card). The viscosity of slimy water in a Tofu package which was enclosed with a small portion of slimy spoiled Tofu, increased after one day storage at 10°C or 15°C to reach the highest levels ranging from 2.8 to 3.0 centipoise after 2 or 3 days storage. Chemical analysis of the slimy water showed that polypeptides having molecular weights of 7.94×102 to 3.98×103 seemed to be the viscous materials formed by microbial degradation of Tofu. From the slimy Tofu, Acinetobacter calcoaceticus was isolated as a causative bacterium. When soybean water-extract was inoculated with the bacterium, it was changed into the viscous solution during storage. (Received Aug. 16, 1983)
