High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant.

This study help provide basic theory and technical references for the production of tofu and its derivative products (like sufu) with NFTW as coagulator.
PMID: 30166192 [PubMed - in process]

Source: Food Microbiology - September 1, 2018 Category: Food Science Authors: Fei Y, Li L, Chen L, Zheng Y, Yu B Tags: Food Microbiol Source Type: research