Bacterial and fungal microbiota of soybean curd residue silage. food metagenome

The locations of tofu manufacturing are scattered and are separate from the livestock sector. Daily on-site ensiling is difficult to perform, thus sealing is often delayed in practice. This lowers the opportunity for the stable production of a high-quality feed and increases the risk of spoilage due to rancidity, especially in hot summers. In this study, wet soybean curd residue was obtained from two tofu factories and ensiled with and without beet pulp on the day of tofu production and two days after being piled and unprocessed.