Description

Fermented yuba represents aged tofu skin products that undergo secondary fermentation, developing complex savory flavors.

Fermentation process

  • Fresh tofu skin prepared from soy milk
  • Aged under controlled conditions
  • Secondary microbial activity develops flavor

Reported microbiology (examples)

  • LAB and yeasts associated with aging processes

Functional relevance

  • Flavor intensification
  • Plant-based protein preservation

References

(To be added)