Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd

2019 ◽  
Vol 84 (1) ◽  
pp. 154-164 ◽  
Author(s):  
Ping Liu ◽  
Qin Xiang ◽  
Liu Gao ◽  
Xuemei Wang ◽  
Jiayi Li ◽  
...  
Keyword(s):  
Fermented Soybean ◽  
Soybean Curd

scholarly journals Bioactivity of the crude polysaccharides from fermented soybean curd residue by Flammulina velutipes

2012 ◽  
Vol 89 (4) ◽  
pp. 1268-1276 ◽  
Author(s):  
Min Shi ◽  
Yingnan Yang ◽  
Di Guan ◽  
Ying Zhang ◽  
Zhenya Zhang
Keyword(s):  
Flammulina Velutipes ◽  
Fermented Soybean ◽  
Soybean Curd ◽  
Soybean Curd Residue

Production of total polyphenol from fermented soybean curd residue by Lentinus edodes

2012 ◽  
Vol 47 (6) ◽  
pp. 1215-1221 ◽  
Author(s):  
Min Shi ◽  
Yingnan Yang ◽  
Qinghong Wang ◽  
Ying Zhang ◽  
Yuepeng Wang ◽  
...  
Keyword(s):  
Lentinus Edodes ◽  
Total Polyphenol ◽  
Fermented Soybean ◽  
Soybean Curd ◽  
Soybean Curd Residue

Effect of fermented soybean curd residue (FSCR; SCR-meju) byaspergillus oryzaeon the anti-obesity and lipids improvement

2013 ◽  
Vol 46 (6) ◽  
pp. 493 ◽  
Author(s):  
Sang-Il Lee ◽  
Ye-Kyung Lee ◽  
Soon-Dong Kim ◽  
Ji-Ean Lee ◽  
Jongkeun Choi ◽  
...  
Keyword(s):  
Fermented Soybean ◽  
Soybean Curd ◽  
Soybean Curd Residue

Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd

2013 ◽  
Vol 9 (1) ◽  
pp. 45-54 ◽  
Author(s):  
Yan-Li Ma ◽  
Jia-Huai Wang ◽  
Yong-Qiang Cheng ◽  
Li-Jun Yin ◽  
Li-Te Li
Keyword(s):  
Amino Acid ◽  
Butyric Acid ◽  
Acid Content ◽  
Amino Nitrogen ◽  
Amino Acid Content ◽  
Water Soluble ◽  
High Concentration ◽  
Fermented Soybean ◽  
Soybean Curd ◽  
Physical Changes

AbstractIn this study, grey sufu, a traditional Chinese fermented soybean curd, was prepared by ripening the salted pehtze in dressing mixture containing soy whey left over from making tofu. The biochemical and physical changes during grey sufu manufacturing were investigated. It was found that amino nitrogen, water-soluble protein, peptide and free amino acid content increased significantly during manufacturing. Meanwhile, hydrophobic amino acid proportion increased to 84.15% after ripening for 90 days. Examining the changes in short-chain fatty acids revealed that butyric acid, acetic acid and succinate increased, while lactic acid content experienced a significant decline. In addition, it was found that grey sufu was rich in butyric acid with the highest content of 25.44 mg/g dry matter, which was much higher than that of other foods known. It was suggested that high concentration of butyric acid might make grey sufu potentially helpful in controlling several diseases.

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