Bacterial identification in soy pudding in Dasmariñas, Cavite

Kiersten Phyllis D. Balmeo
Patricia Dennise S. Constante
Sophia Suyen Nikita Diaz
Raya Joie G. Facultad
Kristine Smile C. Garcia

Abstract

The study primarily focused on the detection and identification of bacteria present in soy pudding acquired from three peddlers in Dasmariñas, Cavite. Taho was chosen to be the subject of the study due to its availability and access to everyone. The sample to be used is specifically the “original flavor” of taho which contains arnibal (brown sugar syrup), sago (tapioca pearls), and the silken tofu. This study will be limited only to the three peddlers living and making the taho product at Dasmariñas, Cavite. It will only tackle bacterial presence and identification. The product to be tested will only be gathered in the afternoon. The health risks or complications and health benefits of taho, tofu, and soybeans won’t be highly valued in the parameters of this study, as well as the effects of the detected bacteria.