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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
175
solid-state fermented soybean
and carbohydrate- poor medium. Secondly, the mold must have white
or, at most, slightly yellowish white mycelium to ensure that the sufu
has an attractive appearance. irdly, the texture of the mycelial mat
should be dense and tenacious so that a film formed on the surface of
the pehtze will act as an overcasing to protect the final product of sufu
from deformation. Finally, the mold growth should not develop any
off- odor, astringent taste, or mycotoxins and the mold should resist
undesired bacterial contamination during the fermentation.
Han et al. (2004a) reported the identity and phylogenetic rela-
tionships of mold starter cultures used for the preparation of pehtze.
Starter cultures used in commercial pehtze ...
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Publisher Resources

ISBN: 9781439844960