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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
180
ssf for foods and beverages
at the end of ripening could be an option to inactivate the enzymes
involved. Further evaluation of the feasibility and acceptability of pas-
teurized sufu would be required.
6.2.4 Microbial and Biochemistry Changes during Production
6.2.4.1 Microbial Changes Although a pure culture is used in pehtze
fermentation, the process of sufu manufacture itself is carried out
under nonsterile conditions, so, in addition to the mold starter, other
micro organ isms may be expected to be present in sufu. e quan-
titative evolution of microflora of sufu was studied throughout the
production, with special attention to the effect of different salt con-
tents during the ripening (Han, 2003). Total counts of mesophilic
aerobic bacteria ...
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Publisher Resources

ISBN: 9781439844960