The role of soy protein degradation caused by spoilage Bacillus amyloliquefaciens in texture deterioration of yuba, a soy product
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109108
Abstract: Abstract Bacillus spp. are the dominant spoilage organisms in a rehydrated non-fermented soy product, Sichuan yuba in China. In this study, we used two spoilage Bacillus amyloliquefaciens strains DY1a and DY1b to evaluate their destructive… read more here.
Keywords: texture deterioration; soy product; spoilage bacillus; bacillus amyloliquefaciens ... See more keywords