Molecular Characterization of Lactic Acid Bacteria from Selected Tau Fu Fa in Malaysia

Abstract

"Tau Fu Fa" is a tofu product that has been fermented in the presence of lactic acid bacteria and has several health benefits for individuals.  The makeup of the microflora in soybeans is influenced by a few variables, including as climate fluctuations, cultural practices, and geographic origin. The purpose of this study is to detect and isolate LAB species from two tau fu fa products in Malaysia that contain different kinds of syrup—brown and white. MRS agar is the selective culture medium used to extract lactic acid bacteria. To identify the Lactobacillus sp. that are present and isolate the bacteria, morphology, biochemistry, and molecular biology will be employed.