Microbiology of traditional fermented soybean curd (Sufu)
Microorganisms in traditional fermenting soybean curd (Sufu) were quantitated. Total microbial populations of bacteria, molds and yeasts were 1.6×101 to 4.0×105, 2.4×101 to 3.9×105 and 4.4×103 to 8.0×105 CFU/g, respectively. Aspergillus, Penicillium, Rhizopus and Bacillus were dominantly found in ko...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2005-03-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://www.sjst.psu.ac.th/journal/27-2-pdf/14soybean-curd-sufu.pdf |