Enhancing the quality of fermented sufu: synergistic effects of Staphylococcus sciuri and Bacillus toyonensis
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DOI: 10.1002/jsfa.14342
Abstract: Sufu, a traditional Chinese fermented soybean product, is renowned for its long history and distinctive taste. Despite its popularity, variability in quality due to conventional fermentation practices has been a persistent challenge. This study aimed… read more here.
Keywords: quality; bacillus toyonensis; sciuri bacillus; staphylococcus sciuri ... See more keywords