Microflora and brine compositions for use in the production of u

Details Microflora and brine compositions for use in the production of u Microflora and brine compositions for use in the production of u

1999-04-12

2000-08-22

Hendricks, Keith D.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 52, 426 61, A23L 120, A23B 710

Patent

active

06106873&

ABSTRACT:
The present invention relates to isolated standard microflora designated as A2 and S3 for use in producing uncooked stinky tofu which were obtained by screening, isolation and identification from conventional stinky brine. The invention further relates to particular brine mixture compositions suitable for the growth of microflora A2 or S3, for use in producing fermented aromatic (stinky) brine which can be used to produce uncooked stinky tofu.

REFERENCES:
Lai, M.N., 1996, Production of Chaw-Tofu, Food Industry, 20(3):25-26.
Lee, S.F., Wang, C.B., and Chang, P.P., 1996, Food Science, 23(1):1-9.
Steindraus, K.H., "Indigenous Fermented Foods Involving an Alkaline Fermentation" pp. 349-362, 1996.
Wang, J. and Fung, DYC., "Alkaline-fermented foods: a review with emphasis on pidan fermentation"Crit. Rev. Microbiol. 22:101 (1996).

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