Microbial changes during the production of Sufu - A Chinese fermented soybean food

Food Control

Volumn 15, Issue 4, 2004, Pages 265-270

  Han, Bei Zhong ^a,b   Cao, Cui Feng ^a   Rombouts, Frans M ^b   Nout, M J Robert ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Fermented soybean; Lactic acid bacteria; Microflora; Sufu; Tofu

Indexed keywords

AEROBIC BACTERIA; ARTICLE; BACILLUS CEREUS; BACTERIAL COUNT; BACTERIAL ENDOSPORE; CHEESE; CONTROLLED STUDY; ENTEROBACTERIACEAE; FERMENTATION; FOOD ANALYSIS; FOOD INDUSTRY; FOOD PROCESSING; FUNGUS GROWTH; LACTIC ACID BACTERIUM; MICROBIOLOGICAL EXAMINATION; MOULD; NONHUMAN; SOLID STATE; SOYBEAN; YEAST;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; FUNGI; GLYCINE MAX;

EID: 1342284293     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(03)00066-5     Document Type: Article

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