Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review

Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu

“…The reasons may be because at the beginning of fermentation, organic acids in tofu and acids secreted by several microorganisms have an activating effect on endogenous enzymes in sufu of the initial fermentation stage. Furthermore, endogenous enzymes with strong protein hydrolysis ability can degrade protein in sufu, leading to the liberation of free amino acids, which are considered important flavor-enhancing compounds in many fermented foods ( Wei, Chitrakar, Regenstein, Sang, & Zhou, 2023 ). However, comparing the samples of H30 and H60 with other four fermentation stages, there were more red points in samples of H30 and H60.…”

Enhancing Kokumi Sensation and Reducing Bitterness in Acid-Hydrolyzed Vegetable Proteins through Lactate and Thermal Processing

“…This occurrence may be attributed to the decomposition of specific umami peptides, which demonstrate both bitter and umami taste attributes, during the thermal processing. For instance, identified Leu–Leu, Glu–Leu, Leu–Val, Val–Arg, and Leu–Arg have been reported to possess both bitter and umami sensory attributes. − Furthermore, this explained a gentler umami perception and reduced saltiness following thermal processing (Figures and ). Meanwhile, the trend in the changes in amino acid concentrations generally exhibited an inverse relationship with that of N - l -Lac- l -AAs.…”

Quality monitoring during sufu fermented process and establishment of random forest prediction model

“…The sufu was prepared by Zhulaoliu Company, Changchun City, Jilin Province, China. The major steps of the preparation include tofu preparation, ‘former fermentation’ and ‘latter fermentation’ (Wei et al ., 2023). Tofu was prepared by salt precipitation from boiled soymilk.…”