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Lactobacillus delbrueckii is the key functional microorganism of natural fermented tofu sour water involved in the traditional coagulation of Chinese Huizhou Mao-tofu

Shoubao Yan, Haitao Liu, Jifeng Zhang, Qianqian Tong

2020LWT19 citationsDOI

Topics & Concepts

LactobacillusFood scienceMicroorganismFermentationLactic acidBacteriaFlavorChemistryFermentation in food processingTemperature gradient gel electrophoresisBiology16S ribosomal RNAGeneticsFermentation and Sensory AnalysisFood Quality and Safety StudiesMeat and Animal Product Quality
Lactobacillus delbrueckii is the key functional microorganism of natural fermented tofu sour water involved in the traditional coagulation of Chinese Huizhou Mao-tofu | Litcius