Isolation and identification of tyramine-producing bacteria and their biogenic amines formation during fermentation of sufu.
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DOI: 10.14715/cmb/2022.68.1.11
Abstract: The Chinese traditional soybean product, sufu, is getting increasingly popular in Asia for its special taste and rich nutrition. In this paper, physicochemical properties of sufu during fermentation, isolation and characterization of BA-producing bacteria, as… read more here.
Keywords: producing bacteria; sufu fermentation; isolation; fermentation ... See more keywords