IMPROVEMENT OF PURE FERMENTATION OF CHINESE TRADITIONAL FERMENTED OKARA (MEITAUZA)

• 作 者: HuiWu;
• 机 构: South China University of Technology,Guangzhou 510640,CHINA
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　Meitauza,a traditional fermented food in Hubei province of China,is popular with its special flavor,nutrition and high fiber contain.However,its nature fermentation may last for more than /0 days and easily spoiled in temperature higher than 25℃.To overcome these disadvantages,isolation microorganism and pure fermentation was introduced in present study.Four species of fungi (using Rose-Bengal medium and PDA medium) and one spice of bacteria (using PDA medium and broth medium) were isolated from four samples of nature fermented Meitauza.