Lactobacillus delbrueckii is the key functional microorganism of natural fermented tofu sour water involved in the traditional coagulation of Chinese Huizhou Mao-tofu
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
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
Effects of dietary supplementation of natural and fermented herbs on growth performance, nutrient digestibility, blood parameters, meat quality and fatty acid composition in growing-finishing pigs
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DOI: 10.1080/1828051x.2018.1429955
Abstract: Abstract The present experiment was conducted to determine effects of herbs (Artemisia capillaris and Acanthopanax senticosus) in natural and fermented forms on growth performance, nutrient digestibility, blood parameters, meat quality and fatty acid composition in… read more here.
Keywords: growth performance; natural fermented; fermented herbs; performance nutrient ... See more keywords