Enhancing the quality of fermented sufu: synergistic effects of <i>Staphylococcus sciuri</i> and <i>Bacillus toyonensis</i>

Employing artificial inoculation with S. sciuri and B. toyonensis, especially in the MF group, significantly enhanced both the safety and quality of sufu. This study offers a theoretical basis for developing new varieties of sufu. © 2025 Society of Chemical Industry.

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Publication Details

Journal
Journal of the Science of Food and Agriculture
Published
2025-05-07
DOI
https://doi.org/10.1002/jsfa.14342
Citations
1
Primary Topic
Polyamine Metabolism and Applications
Type
article
Field-Weighted Citation Impact
0.81
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article

Enhancing the quality of fermented sufu: synergistic effects of Staphylococcus sciuri and Bacillus toyonensis

Zhiyu Xiong, Kexin Chen, Ruichang Gao, Qianqian Zhang et al.
1 citations
Journal of the Science of Food and Agriculture
Polyamine Metabolism and Applications
0.81
article

Enhancing the quality of fermented sufu: synergistic effects of Staphylococcus sciuri and Bacillus toyonensis

Zhiyu Xiong, Kexin Chen, Ruichang Gao, Qianqian Zhang, Li Yuan
article en
1 citations

Abstract

Employing artificial inoculation with S. sciuri and B. toyonensis, especially in the MF group, significantly enhanced both the safety and quality of sufu. This study offers a theoretical basis for developing new varieties of sufu. © 2025 Society of Chemical Industry.

Journal of the Science of Food and AgricultureVol. 105(12)
Jiangsu University (CN)
Industry, innovation and infrastructure
Openalex Percentile: Top 28%
Polyamine Metabolism and Applications
0.81
DOISourceOpenAlex
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Enhancing the quality of fermented sufu: synergistic effects of <i>Staphylococcus sciuri</i> and <i>Bacillus toyonensis</i> — Zhiyu Xiong, Kexin Chen, et al. · Journal of the Science of Food and Agriculture (2025) | TGRS Research Map | TGRS