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- Shi, X.; Fung, D.Y.C.
- Critical reviews in food science and nutrition 2000 v.40 no.5 pp. 399-425
- soybean products; fermented foods; tofu; food safety; food contamination; Escherichia coli; Salmonella typhimurium; Staphylococcus aureus; Listeria monocytogenes; Gram-negative bacteria; Enterococcus; cultured product starters; fermentation; food processing quality; plate count; microbial contamination; brining; enzymes; physical properties; food composition; nutrient content; Bacillus (bacteria); duration; Shewanella putrefaciens
- ... Control of the foodborne pathogens Escherichia coli O157:H7, Salmonella typhimurium, Staphylococcus aureus, and Listeria monocytogenes during sufu fermentation was evaluated. Before fermentation, pathogens were inoculated onto tofu (substrate for sufu) at 5 log cfu/g or 3 log cfu/g, and starter culture (Actinomucor elegans) was inoculated at 3 log cfu/g. After 2 days of fermentation at 30 degrees ...