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International Journal of Food Properties Volume 13, 2010 - Issue 1
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Original Articles

Microbiological and Chemical Changes During the Production of Acidic Whey, A Traditional Chinese Tofu-Coagulant

Zhihong Qiao College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Xiao Dong Chen Department of Chemical Engineering, Monash University, Clayton Campus, Victoria, Australia
,
YongQiang Cheng College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Haijie Liu College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
YaQiong Liu College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
&
Lite Li College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaCorrespondence[email protected]
Pages 90-104 | Received 05 Feb 2008, Accepted 06 May 2008, Published online: 07 Jul 2010

Citations (19)

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Sladjana P. Stanojević, Aleksandar Ž. Kostić, Danijel D. Milinčić, Andjela B. Stanojević & Mirjana B. Pešić. (2023) Composition of proteins in fresh whey as waste in tofu processing. Journal of Environmental Science and Health, Part B 58:1, pages 10-20.
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Articles from other publishers (18)

Jiangli Wu, Wenkang Hu, Zhengbin Yang, Xuefeng Zeng & Ziru Dai. (2023) Effect of flours addition on the physicochemical and metabolome in Suanjiang, a Chinese traditional fermentation coagulant. Food Bioscience 53, pages 102716.
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Yue Li, Yangling Wan, Yasmeen Mamu, Jingting Xu & Shuntang Guo. (2023) Aggregation and gelation of soymilk protein after alkaline heat treatment: Effect of coagulants and their addition sequences. Food Hydrocolloids 135, pages 108178.
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Jiangli Wu, Wenkang Hu, Yongde Zeng, Zhengbin Yang & xuefeng zeng. (2023) Effect of Flours Addition on the Physicochemical and Metabolome in Suanjiang, a Chinese Traditional Fermentation Coagulant. SSRN Electronic Journal.
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Yiqiang Dai, Zhuang Xu, Zhe Wang, Xiaonan Li, Jiajia Dong & Xiudong Xia. (2023) Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu. LWT 173, pages 114355.
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Zhina Chen, Tao Ye, Shunchang Wang, Shuwen He, Boya Xiao, Qiangwanyue Su & Xiaochen Huang. (2022) Quality characteristics and microbial community dynamics of soy whey fermented by Tibetan kefir grains. Journal of Food Processing and Preservation 46:10.
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Neni Sintawardani, Umi Hamidah, Widyarani, Diana Rahayuning Wulan & Dewi Nilawati. 2022. Handbook of Research on Green, Circular, and Digital Economies as Tools for Recovery and Sustainability. Handbook of Research on Green, Circular, and Digital Economies as Tools for Recovery and Sustainability 231 256 .
Munkh-Amgalan Gantumur, Narantuya Sukhbaatar, Abdul Qayum, Akhunzada Bilawal, Batsukh Tsembeltsogt, Kwang-Chol Oh, Zhanmei Jiang & Juncai Hou. (2022) Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey. Journal of Dairy Science 105:1, pages 83-96.
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Zhanrui Huang, Wanying He, Liangzhong Zhao, Haiyu Liu & Xiaojie Zhou. (2021) Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology. Food Science & Nutrition 9:7, pages 3701-3711.
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Han Wu, Jia-Jia Dong, Yi-Qiang Dai, Xiao-Li Liu, Jian-Zhong Zhou & Xiu-Dong Xia. (2021) Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk. Food Chemistry 334, pages 127484.
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Magdalena Lech. (2020) Optimisation of protein-free waste whey supplementation used for the industrial microbiological production of lactic acid. Biochemical Engineering Journal 157, pages 107531.
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R Rusydi & A Yakupitiyage. (2019) Potential of tofu wastewater as a medium in Cyanobacteria Nostocmuscorum culture for its biomass and lipid production. IOP Conference Series: Earth and Environmental Science 348:1, pages 012087.
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Seung Min Woo, Daniel Dooyum Uyeh, Junhee Kim, Dong Hyuck Hong, Tusan Park & Yu Shin Ha. (2019) A study on the optimal fermentation conditions for mixed by-products in livestock feed production. Engineering in Agriculture, Environment and Food 12:4, pages 470-476.
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Yunhe Xu, Qing Ye, Huajiang Zhang, Yang Yu, Xiaona Li, Zhen Zhang & Lili Zhang. (2019) Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation. Frontiers in Microbiology 10.
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Yongtao Fei, Li Li, Liyan Chen, Yin Zheng & Baoning Yu. (2018) High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant. Food Microbiology 76, pages 69-77.
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Yongtao Fei, Li Liu, Dongmei Liu, Liyan Chen, Bin Tan, Liang Fu & Li Li. (2017) Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey. LWT 84, pages 314-322.
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Ce Li, Xin Rui, Yuhui Zhang, Fangyuan Cai, Xiaohong Chen & Mei Jiang. (2017) Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality. LWT - Food Science and Technology 82, pages 227-234.
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Ruo-chun Cai, Li Li, Mei Yang, Hon-Yeung Cheung & Liang Fu. (2016) Changes in bioactive compounds and their relationship to antioxidant activity in white sufu during manufacturing. International Journal of Food Science & Technology 51:7, pages 1721-1730.
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Yan-Li Ma, Jia-Huai Wang, Yong-Qiang Cheng, Li-Jun Yin & Li-Te Li. (2013) Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd. ijfe 9:1, pages 45-54.
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