Microbial Spoilage of Tofu (Soybean Curd)Indiana University, 1989 - 112 pages |
Common terms and phrases
Actinomyces age lots amino acids anaerobic counts anaerobic jar autoclaved tofu Bacillus cereus Bacillus group bacterial load batch of tofu calcium sulfate catalase cepacia Pseudomonas putida CFU/g CFU/ml Citrobacter freundii classified Clostridium coagulant cocci coccus rods cooling water correlated detected differing ages direct cell count Dotson enteric bacteria Enterobacter agglomerans Enterococcus Enterococcus sp Escherichia coli facultative coccus flavor gram positive ground beans group I possibly incubated kinugoshi Kooij lactic acid bacteria Lactobacillus large numbers major species mg protein/ml microbial quality non-sporeforming odor okara Organisms found oxidase pressed tofu cake protein Pseudomonas cepacia Pseudomonas Pseudomonas putida Pseudomonas putida Pseudomonas Pseudomonas species Serratia liquefaciens soybeans soymilk spoil tofu spoilage of tofu spoilage organisms Staphylococcus aureus sterile tofu strains surrounding the tofu Table texture tofu manufacture tofu of differing tofu samples total direct cell turbidity water surrounding whey X X X X X X Yersinia enterocolitica