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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
190
ssf for foods and beverages
no molds were detected in sufu samples after 1, 2, and 3 months of
ripening. Most likely, the fungi, particularly the mold starters, do not
survive after the pehtze preparation, owing to the combination of salt
and ethanol in the dressing mixtures applied for the ripening of sufu.
One-third of the samples contained less then 10
3
cfu/ g B. cereus,
but three samples had over 10
5
cfu/ g indicating potential hazard to
consumers, which should be of concern for the sufu industry (Han
et al., 2001a). A quarter of the samples contained low numbers of
C. perfringens (< 10
3
cfu/ g), except a special sample (~10
5
cfu/ g). Most
Enterobacteriaceae do not tolerate elevated salt levels. Whereas they
were found at high level ...
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Publisher Resources

ISBN: 9781439844960