Article

Microbiological characteristics of fresh tofu produced in small industrial scale and identification of specific spoiling microorganisms (SSO)

2016-07-01

Abstract excerpt

Fresh tofu is a traditional Asian soybean-derived food product which has become increasingly popular worldwide, however, little is known on its microbial ecology and the microbial groups that can cause its deterioration. In this study, the microbiological characteristics of ready-to-eat fresh tofu produced by a small company in Northern Italy were investigated to unveil the abundance and composition of the microbi...

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Literature Corpus work: a4dd1c8f-8c31-5192-b9bd-467f832d9de8
DOI: 10.1016/j.lwt.2016.02.057

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Microbiological characteristics of fresh tofu produced in small industrial scale and identification of specific spoiling microorganisms (SSO)DOI 10.1016/j.lwt.2016.02.057Read

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