Lactobacillus delbrueckii is the key functional microorganism of natural fermented tofu sour water involved in the traditional coagulation of Chinese Huizhou Mao-tofu
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DOI: 10.1016/j.lwt.2020.109706
Abstract: Abstract Mao-tofu is traditionally coagulated by natural fermented tofu sour water (NFTSW), which contains large numbers of microorganisms from the environment. Nonetheless, the microorganisms accountable for coagulation require further analysis and characterization. Our aim was… read more here.
Keywords: coagulation; natural fermented; mao tofu; lactobacillus delbrueckii ... See more keywords