Abstract
We analyzed the contents of sodium and potassium, the compositions of free amino acids and fatty acids, and the bacterial content of furu (soybean cheese) produced in China
The average contents of sodium, potassium and salt, pH value, and w ater activity were 3.75g/100g,72mg/100g,9.5%,6.32 and 0.906, respectively. The average total amount of free amino acids was 2.32g/100g, the major free amino acids being glutamic acid, leucine, lysine, alanine and γ-amino butyric acid. The major fatty acids were C18:1, C18:0 and C16:0. The mean bacterial count was 5.04 (log/g) and that of lactic acid bacteria was 5.12 (log/g), no Coliform organisms being detected. The Bacillus strains isolated from furu were B. pumilus, B. megaterium, B. stearothermophilus and B. firmus, while the isolated Staphylococcus strain was St. hominis.
