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printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate. Innfoo (2018),

The effect of reducing salt on the microflora, enzymatic activity and structural, textural and sensory properties of Yunnan oil furu was studied. Oil furu with different salt content, including 11 (control), 9%, 7% and 5%, were prepared. The results showed that lower salt increased fungus and lactic acid bacteria growth, yielding a tastier product. In addition, pathogenic bacterium such as Staphylococcus aureus and Salmonella were not detected in Yunnan oil furu during low-salt solid-state fermentation, and the Escherichia coli was <3 MPN g À1 . Enzymatic activity decreased slower in low-salt fermented products, leading to more protein hydrolysis. Consequently, the free amino acids and free fatty acids increased significantly. Reduced salt also improved the structural, textural and sensory properties, such as giving a more consistent structure, better spreadability and a better sensory evaluation.Fermentation of Yunnan oil furu with Mucor racemosus G. Wei et al.

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The effects of different mucor strains (Mucor racemosus, Actinomucor, and Mucor wutungkiao) on aroma and taste profiles based on proteolysis, lipolysis, and their catabolism in oil furu were studied. Gas chromatography‐mass spectrometry and relative odor activity were used to monitor the changes of key volatile compounds and the differences in the characteristic aroma contents of oil furu. Using principal component analysis, the different fermentation strains had an effect on aroma profiles. The volatile compounds from metabolism of protein and fatty acid contributed to the aroma of oil furu with different contribution from the different strains, presumably due to their different enzymes. The electronic tongue and free amino acid profiles also showed strain differences of taste. Based on these results, optimization of the amount of each of the different mucor strains during cofermentation might achieve better flavor.

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The proteolysis and peptidomic profiles and potential bioactivities of fermented soybean curd (furu) during fermentation were studied. The degree of protein hydrolysis (DH) and peptide content significantly increased with fermentation time (p < 0.05), and reached the highest levels after ripening for 90 days. The variety and abundance of bioactive peptides in furu samples were fermentation-time dependent, and furu ripening for 30 and 90 days showed the highest similarity. An ACE-inhibitor and antioxidant peptides were the two main bioactive peptide components, and their abundance and bioactivities exhibited a significant increase with fermentation and reached the maximum levels at 90 days. All these results indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy-based fermented products, and their effects on health might be explored in future studies.Practical Application: This work indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy-based fermented products.