Comprehensive explorations of nutritional, functional and potential tasty components of various types of Sufu, a Chinese fermented soybean appetizer

Xie, Chunzhi; Zeng, Hai‐Ying; Li, Jinwei; Qin, Likang

doi:10.1590/fst.37917

Cited by 19 publications

(5 citation statements)

References 41 publications

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“…At the end of fermentation, (S14) the amino acids with TAV > 1 in the sample were Glu (2.27), and Val (1.04). Xie, Zeng, et al (2019) showed that the TAV value of Glu in different types of sufu was the highest, and the results of this study were similar to present paper. Meanwhile, the researchers also reported that some amino acids at sub-threshold concentrations have a strong umami-enhancing effect on MSG/NaCl mixtures, such as Phe and Tyr (Lioe et al, 2005).…”

Section: Free Amino Acid Analysissupporting

confidence: 91%

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Physiochemical and taste characteristics of traditional Chinese fermented food sufu

et al. 2022

Food Processing Preservation

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Sufu, Chinese traditional fermented soybean product, was manufactured by solid-state microorganism fermentation of tofu. Its manufacturing technology basically included three stages: prefermentation, curing, and post-fermentation. In addition, it is also considered as a health food due to antihypertensive activity, antioxidative effect, and so on (Cai et al., 2016; Ma et al., 2012). According to differences in fermentation starter, sufu is divided into three categories including mold-fermented sufu, bacteriafermented sufu and naturally fermented sufu. Mucor is common starter used for the sufu production. Wei et al. (2020) explored the effect of different Mucor strains on sufu quality and found that these strains had their own advantages. Yang et al. (2021) monitored the changes of risk factors in the fermentation process of sufu with pure Mucor starter, andfv found that Mucor racemose was

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Section: Free Amino Acid Analysissupporting

confidence: 91%

“…Different FAAs vary in taste characteristics, and their taste effect also depends on own content, taste threshold, and the interaction of other components. Xie, Zeng, et al (2019) reported Glu was the most abundant taste‐active amino acid in tested sufu, followed by Phe, Leu, Val, and Asp.…”

Section: Introductionmentioning

confidence: 99%

Physiochemical and taste characteristics of traditional Chinese fermented food sufu

et al. 2022

Food Processing Preservation

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“…RS contains red colorant (angkak), whereas WS is free of colorant (Ho et al, 1989;Han et al, 2001b). Interestingly, these two types of sufu contain different contents of metabolites, such as free amino acids (FAAs), organic acids, and volatile flavor compounds (VFCs; Han et al, 2001bHan et al, , 2004bXie et al, 2018Xie et al, , 2019, and show differences in lactic acid bacteria (LAB) compositions (Han et al, 2001a). For example, the levels of FAAs were reported to be higher in WS than in RS.…”

Section: Introductionmentioning

confidence: 99%

High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu

Tan

et al. 2020

Front. Microbiol.

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Sufu is a traditional fermented soybean food produced in China. However, the microbial compositions and metabolites of different types of sufu have not been studied in detail. Accordingly, in this study, we evaluated the differences in bacterial communities and metabolites between commercial red sufu (RS) and white sufu (WS). Principal coordinate analysis and the unweighted pair group method with arithmetic means analysis of 16S rRNA genes revealed that the bacterial community structures of RS and WS differed dramatically. At the phylum level, the relative abundances of Firmicutes and Proteobacteria were significantly different between RS and WS (P < 0.01). Moreover, the abundances of Lactococcus and Tetragenococcus genera were significantly different between RS and WS (P < 0.01). Among metabolites, most free amino acids, few of volatile flavor compounds, and some organic acids showed significant differences between RS and WS (P < 0.05). Additionally, correlations between microbiota and metabolites were determined. Aggregated boosted tree analysis showed that formic acid had the highest relative influence (20.27%) on bacterial community diversity (Chao 1), following by arginine (5.38%), propanol (4.57%), oxalic acid (4.46%), and hexanol (4.43%). Moreover, Streptococcaceae and Moraxellaceae had the highest relative influence on the concentration of formic acid (12.84% and 8.75%, respectively). The profiles obtained in this study improve our understanding of the relationships between bacterial flora and metabolites in different types of sufu. These findings may help us interpret the roles of bacterial communities in the flavor and characteristics of sufu.

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“…Umami peptides have been identified from many traditional fermented foods, including soy sauce ( Lioe et al, 2006 ; Zhuang et al, 2016 ), fish sauce ( Bu et al, 2021 ; Zhu et al, 2021 ), and ham ( Dang et al, 2015 ; Xie et al, 2023 ). Recently, researchers also discovered umami peptides in sufu, and their salt-enhancing effect had been proven ( Xie et al, 2018a ; Chen et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Microbial succession and its effect on the formation of umami peptides during sufu fermentation

2023

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Sufu, a traditional Chinese fermented food, is famous for its unique flavor, especially umami. However, the formation mechanism of its umami peptides is still unclear. Here, we investigated the dynamic change of both umami peptides and microbial communities during sufu production. Based on peptidomic analysis, 9081 key differential peptides were identified, which mainly involved in amino acid transport and metabolism, peptidase activity and hydrolase activity. Twenty-six high-quality umami peptides with ascending trend were recognized by machine learning methods and Fuzzy c-means clustering. Then, through correlation analysis, five bacterial species (Enterococcus italicus, Leuconostoc citreum, L. mesenteroides, L. pseudomesenteroides, Tetragenococcus halophilus) and two fungi species (Cladosporium colombiae, Hannaella oryzae) were identified to be the core functional microorganisms for umami peptides formation. Functional annotation of five lactic acid bacteria indicated their important functions to be carbohydrate metabolism, amino acid metabolism and nucleotide metabolism, which proved their umami peptides production ability. Overall, our results enhanced the understanding of microbial communities and the formation mechanism of umami peptides in sufu, providing novel insights for quality control and flavor improvement of tofu products.

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Comprehensive explorations of nutritional, functional and potential tasty components of various types of Sufu, a Chinese fermented soybean appetizer

Cited by 19 publications

References 41 publications

Physiochemical and taste characteristics of traditional Chinese fermented food sufu

Physiochemical and taste characteristics of traditional Chinese fermented food sufu

High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu

Microbial succession and its effect on the formation of umami peptides during sufu fermentation

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