豆腐和肉一样,都是富含蛋白质的食材,所以容易在通风不良和温度较高的情况下滋生细菌,而使豆腐变得黏黏的。若菌种是纯的,则不必担心其安全性。如豆腐乳加工厂用的菌种,它们在一定的条件下,会水解蛋白质,析出氨基酸,得到更有利于人体吸收的营养 Tofu, like meat, is a protein-rich ingredient, so it is easy to breed bacteria in poorly ventilated and temperate conditions, making the tofu sticky. If the strain is pure, you do not have to worry about its safety. Such as tofu milk processing plant species, they under certain conditions, will hydrolyze proteins, precipitation of amino acids, to be more conducive to the body’s absorption of nutrients