Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation

Tofu processing generates large quantities of whey as waste water. Although naturally fermented whey serves as a coagulant, the critical constituents remain unknown. High-throughput sequencing identified predominant Lactobacillus in the naturally fermented acid slurry. Lactobacillus casei YQ336 with...

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Detalles Bibliográficos
Autores principales: Xu, Yunhe, Ye, Qing, Zhang, Huajiang, Yu, Yang, Li, Xiaona, Zhang, Zhen, Zhang, Lili
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6527785/
https://www.ncbi.nlm.nih.gov/pubmed/31139176
http://dx.doi.org/10.3389/fmicb.2019.01088

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6527785/
https://www.ncbi.nlm.nih.gov/pubmed/31139176
http://dx.doi.org/10.3389/fmicb.2019.01088

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