Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu

Feng, Zhen; Huang, Shile; Ai, Z.W.; Zhang, M.; Zhai, Shuang; Chen, X.

doi:10.1111/jam.13023

Cited by 9 publications

(7 citation statements)

References 41 publications

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“…Although most coliforms are harmless and unlikely to survive in the final product, it is worth remembering that they are responsible for food contamination, which poses a potential hazard to consumers. Enterobacteriaceae members are also significantly positively correlated with total acid, whereas total acid is the shelf‐life indicator of sufu products …”

Section: Discussionmentioning

confidence: 93%

“…Nevertheless, all sufu products require natural or artificial inoculation with Mucor spp., Rhizopus spp., or Micrococcus spp. at the initial stage of fermentation …”

Section: Introductionmentioning

confidence: 99%

“…It is particularly notable that the fermentation of BS only needs 1–2 months, which is much shorter than other naturally fermented sufu (which require about 6 months) . Moreover, sauces and wines are not added in the production of BS, but only dry spices and salts . This special manufacturing allows individual BS cubes to be packaged independently, which makes them more convenient to use.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd

Wan

Liu

et al. 2019

J Sci Food Agric

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BACKGROUND: Baixi sufu (BS) is a traditional Chinese spicy fermented bean curd manufactured with a natural starter.In this study, the bacterial and fungal communities during BS fermentation were determined by culture and by the culture-independent method of high-throughput sequencing (HTS). Correlation analyses were performed to select the microorganisms potentially contributing to this fermentation. RESULTS: During the fermentation of BS, 162 bacterial and 97 fungal strains were isolated and identified, and a total of 268 314 bacterial and 287 844 fungal high-quality sequences were analyzed. In general, lactic acid bacteria (LAB), especially Enterococcus and Lactococcus, were dominant in the early stage of fermentation, and spore-forming bacteria, especially Bacillus spp., became the predominant bacteria by the end of fermentation. Geotrichum, Mortierella, and unclassified Ascomycota, were the major fungal populations, which could not be detected in the final product. Correlation analyses indicated that Enterococcus, Bacillus, Geotrichum, and unclassified Ascomycota correlated significantly and positively with amino nitrogen. However, due to the sporulation characteristics of Bacillus, they may have little effect on BS ripening. The presence of Bifidobacterium spp. in sufu is reported for the first time, but the excessive counts of the Bacillus cereus group (>10 5 CFU g −1 ) indicate a potential hazard to consumers.CONCLUSION: The profiles obtained from this study will contribute to the development of autochthonous starter cultures to control BS fermentation, and may lead to the development of novel strategies to shorten the fermentation time of sufu products.

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Section: Discussionmentioning

confidence: 93%

“…Nevertheless, all sufu products require natural or artificial inoculation with Mucor spp., Rhizopus spp., or Micrococcus spp. at the initial stage of fermentation …”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd

Wan

Liu

et al. 2019

J Sci Food Agric

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“…Among them, the bacterial type sufu has clear regional characteristics, and the strains include Micrococcus luteus , Kocuria kristinae , Kocuria rosea , Lactobacillus brevis , B. subtilis , and so forth (Bao et al., 2020; Feng et al., 2016; Feng, Chen, Lv, et al., 2014). Its most significant feature is its high amino acid content; therefore, its taste is more umami, and its texture is soft and stretched.…”

Section: Core Microbiome Associated With Multisensory Flavor Formatio...mentioning

confidence: 99%

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

Feng

et al. 2023

Comp Rev Food Sci Food Safe

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The characteristic flavor of fermented foods has an important impact on the purchasing decisions of consumers, and its production mechanisms are a concern for scientists worldwide. The perception of food flavor is a complex process involving olfaction, taste, vision, and oral touch, with various senses contributing to specific properties of the flavor. Soy‐based fermented products are popular because of their unique flavors, especially in Asian countries, where they occupy an important place in the dietary structure. Microorganisms, known as the souls of fermented foods, can influence the sensory properties of soy‐based fermented foods through various metabolic pathways, and are closely related to the formation of multisensory properties. Therefore, this review systematically summarizes the core microbiome and its interactions that play an active role in representative soy‐based fermented foods, such as fermented soymilk, soy sauce, soybean paste, sufu, and douchi. The mechanism of action of the core microbial community on multisensory flavor quality is revealed here. Revealing the fermentation core microbiome and related enzymes provides important guidance for the development of flavor‐enhancement strategies and related genetically engineered bacteria.

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“…The products of sufu are formed by microbial fermentation, and the principle of fermentation lies in the decomposition of macromolecules in the sufu by endogenous enzymes or enzyme systems in the microbia (Fan et al ., 2020). Therefore, microorganisms are the key indicators affecting the flavour and flavour characteristics of sufu (Feng et al ., 2016). To date, gas chromatograph‐mass spectrometry (GC–MS) and high‐performance liquid chromatography (HPLC) have been applied in the detection of flavour substances in food research (Ji, 2020).…”

Section: Introductionmentioning

confidence: 99%

Dynamic monitoring and correlation analysis of flavour quality and bacterial community during sufu fermentation

Wang

et al. 2023

Int J of Food Sci Tech

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SummaryDynamic changes in the flavor quality and microbial composition of sufu in the whole fermentation were studied, and the correlation between them was analyzed. Totally 135 volatile flavors were identified. The types of volatile substances in sufu ripening for 90 d reached 44, which mainly contributed to volatile components of odor including 1‐octen‐3‐ol (ROAV=89.89), phenylethyl alcohol (ROAV=25.05), benzaldehyde (ROAV=46.82), octanoic acid ethyl ester (ROAV=49.01) and 2‐pentyl furan (ROAV=100). Glutamate acid, aspartic acid and 5'‐guanylate contributed significantly to sufu post‐fermentation (TAV>1). The microorganisms in sufu were identified using internal transcribed spacer sequencing technology. The correlations among volatile flavor, taste substances and bacterial community structure were tested via Spearman analysis. Monascus kaoliang promoted the accumulation of most taste components and ethyl ester flavor substances, while Actinomucor elegans inhibited the accumulation of most flavor substances in sufu. This study could potentially help for rational design of microbial communities to improve sufu quality.

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Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu

Abstract: Autochthonous mixed starters can reduce the generation of biogenic amines, speed up the sufu maturation process and preserve typical sensory quality. Furthermore, the rotation of two sets of mixed starter cultures can effectively resist phage attack during the production of sufu.

Cited by 9 publications

References 41 publications

Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd

Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

Dynamic monitoring and correlation analysis of flavour quality and bacterial community during sufu fermentation

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