Linked Life Data

15028872

Source:http://linkedlifedata.com/resource/pubmed/id/15028872

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
3
pubmed:dateCreated
2004-3-18
pubmed:abstractText
Sufu is a fermented cheese-like soybean product in China and Vietnam, obtained by fungal solid-state fermentation of soybean curd (tofu), which results in moulded tofu or 'pehtze'. The final product sufu is obtained by maturing pehtze in a brine containing alcohol and salt during a period of several months. The present report deals with the identity and phylogenetic relationships of mould starter cultures used for the preparation ofpehtze. Starter cultures used in commercial pehtze fermentation were obtained from factories located in several provinces of China and Vietnam, isolated from their pehtze and some were obtained from culture collections. They were identified as Actinomucor repens, Actinomucor taiwanensis, Mucor circinelloides, Mocur hiemalis, Mocur racemosus, and Rhizopus microsporus var. microsporus. Phylogenetic relations based on sequencing of genomic DNA of these starters and of relevant control strains from collections indicate that the genera Mucor, Actinomucor and Rhizopus form distinct and homogenous clusters, with Mucor and Actinomucor showing a slightly closer relationship with each other than with Rhizopus.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:month
Apr
pubmed:issn
0003-6072
pubmed:author
pubmed:issnType
Print
pubmed:volume
85
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
253-7
pubmed:meshHeading
pubmed:year
2004
pubmed:articleTitle
Mucoraceous moulds involved in the commercial fermentation of Sufu Pehtze.
pubmed:affiliation
College of Food Science and Nutritional Engineering, Chinese Agricultural University, Beijing 100083, China.
pubmed:publicationType
Journal Article