Microbial changes during the production of Sufu - a Chinese fermented soybean food

B. Han, C.F. Cao, F.M. Rombouts, M.J.R. Nout

Research output: Contribution to journalArticleAcademicpeer-review

46 Citations (Scopus)

Abstract

Sufu is a Chinese soybean cheese obtained by solid-state fungal fermentation of tofu followed by ripening in dressing mixture. The aim of this study was to quantify microflora changes during the sufu process, which is carried out under non-sterile conditions. From tofu to pehtze (tofu overgrown with fungus) stages, total counts of mesophilic aerobic bacteria (TMAB), bacterial endospores (spores), Bacillus cereus, lactic acid bacteria (LAB), Enterobacteriaceae and fungi increased. All of them decreased after the salting of pehtze. TMAB and spores in sufu with 8% and 11% salt content decreased to around 106 cfu/g during the ripening. B. cereus remained at around 103 cfu/g. LAB in sufu with 8% and 11% salt content decreased gradually to
Original languageEnglish
Pages (from-to)265-270
JournalFood Control
Volume15
Issue number4
DOIs
Publication statusPublished - 2004

Keywords

  • microbiological quality
  • commercial tofu
  • pathogens

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