Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu

Mao-tofu is famous for its unique flavour and texture in Anhui Province, China. The physicochemical properties and microbial diversity of Mao-tofu during different fermentation periods were studied. The pH of the tofu was acidic, the moisture gradually decreased, and the hardness, viscosity, and che...

Full description

Bibliographic Details
Published in:Foods
Main Authors: Dongqi Li, Yaqiong Wan, Xiaohan Zhou, Juanjuan Cheng, Jieping Zhang, Jianghua Cheng, Yayuan Xu
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Subjects:
Mao-tofu
microbial community
biogenic amines
free amino acids
Online Access:https://www.mdpi.com/2304-8158/14/5/775

Internet

https://www.mdpi.com/2304-8158/14/5/775

Similar Items