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Article

Diversity of lactic acid bacteria in fermented brines used to make stinky tofu.

International journal of food microbiology - 31 Mar 2008

Chao Shiou-Huei, Tomii Yasuaki, Watanabe Koichi, Tsai Ying-Chieh

Abstract excerpt

Stinky tofu is a kind of fermented tofu with a strong odor. Although stinky tofu is a very popular snack in the Asian region, the community of microbes, and especially lactic acid bacteria (LAB), indigenous to the fermented brine from which it is made remains poorly described. We examined 168 isolates obtained from the original fermented brine (brine A) and two brines in which the hard tofu (brine B) and soft...

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Source

Identifiers

PMID: 18234387
DOI: 10.1016/j.ijfoodmicro.2007.12.010

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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