Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu with Mucor racemosus: microbiological, biochemical, structural, textural and sensory properties

Abstract

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.

The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd

“…Furu preparation: The preparation of furu mainly consisted of 6 steps: Mucor racemosus spore suspension preparation, soybean curd preparation, pre-fermentation, salting, seasoning, and ripening/post-fermentation. For more details, see Wei et al (2018). Sample collection: Soybean curd (tofu, P-0d), prefermented pehtzes (P-4d), and furu ripening for 30 (R-30d) and 90 days (R-90d) were randomly collected during fermentation, which were 30 pieces, 30 pieces, 5 bottles, and 5 bottles, respectively.…”

“…DH was determined following the method of Zhao et al (2014), which was calculated using the following equation: DH(%) = × 100; where C an and C tn are the content of amino nitrogen and total nitrogen, respectively (g/100 g sample). The amino nitrogen was determined following the method of Wei et al (2018), and the total nitrogen was analyzed following the Kjeldahl method No. 991.20 (AOAC, 1990).…”

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

“…Fungi have been used for thousands of years in food fermentations to modify raw substrates to make them more digestible with enhanced nutritional and organoleptic characteristics. Many molds belonging to the genera Aspergillus , Penicillium , Geotrichum, Phoma (Samson, ), Mucor (Wei et al., ), Rhizopus (Handoyo & Morita, ), and yeasts belonging to the genera Saccharomyces , Candida , Kluyveromyces , Zygosaccharomyces , Pichia , Torulaspora , and Geotrichum (Rai & Jeyaram, ) are widely used as starter cultures in food fermentations, involving milk, cereals, and meats, to enhance the taste, texture, aroma, shelf‐life, and nutritional value of fermented food products. Fermented foods are of high economic importance, and currently a total of 3,500 fermented foods are globally produced.…”

Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains

“…FAA of furu samples were analyzed using an Agilent 1100 high‐performance liquid chromatograph (Agilent Technologies Co. Ltd., Santa Clara, CA, USA) as described by Wei et al. (2018). One gram of sample was precipitated using 15 mL 5% TCA to remove protein.…”

“…The manufacturing process for oil furu mainly consist of the preparation of tofu, prefermentation (solid‐ state fermentation), salting, and postfermentation/ripening as shown in Figure 1. The unique characteristics of oil furu are (1) due to the acids metabolized by lactic acid bacteria that act as coagulants in the preparation of the soybean curd for oil furu instead of using Ca 2+ and Mg 2+ ; and (2) the water in the seasoning mixture is replaced by rapeseed oil (common in south China) to provide a special flavor and unsaturated fatty acids (FAs) which is the important edible vegetable oil in southwest China (Wang, 2000; Wei et al., 2018).…”