Microbiological safety and quality of commercial sufu - a Chinese fermented soybean food

By B. Han, R. Beumer, F. Rombouts, M. Nout. 2001

107 citations recorded by the source corpus.

Subfields: Endocrinology, Food Science, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/7d067532ee56118ee90e17f300b24317db0b9a38

Citations in the corpus

• Microbial Diversity in Ngari, Hentak and Tungtap, Fermented Fish Products of North-East India (2004, unknown): “A small number of Bacillus cereus counts in foods is not considered significant (Beumer 2001).”
• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, unknown): “Ghana, Nigeria Amoa-Awua et al., 2006; Meerak et al., 2008 Dhokla Bengal gram Mild acidic, spongy, steamed, snack Leuc. mesenteroides, Lb. fermenti, Ent. faecalis, Tor. candida, Tor. pullulans India Blandino et al., 2003 Douchi Soybean Alkaline, paste B. amyloliquefaciens, B. subtilis, Asp. oryzae C”