Abstract
Abstract Sufu is a Chinese soybean cheese obtained by solid-state fungal fermentation of tofu followed by ripening in dressing mixture. The aim of this study was to quantify microflora changes during the sufu process, which is carried out under non-sterile conditions. From tofu to pehtze (tofu overgrown with fungus) stages, total counts of mesophilic aerobic bacteria (TMAB), bacterial endospores (spores), Bacillus cereus, lactic acid bacteria (LAB), Enterobacteriaceae and fungi increased. All of them decreased after the salting of pehtze. TMAB and spores in sufu with 8% and 11% salt content decreased to around 106 cfu/g during the ripening. B. cereus remained at around 103 cfu/g. LAB in sufu with 8% and 11% salt content decreased gradually to
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
