Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd

Liu, Ping; Xiang, Qin; Gao, Liu; Wang, Xuemei; Li, Jiayi; Xiao-hong, Cui; Lin, Junfan; Che, Zhenming

doi:10.1111/1750-3841.14412

Cited by 25 publications

(15 citation statements)

References 56 publications

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“…According to the PCA biplot, all samples were significantly differentiated: tofu was significantly different from furu, furu fermented with Mucor racemosus and Mucor wutungklao had a high similarity while they were different from Actinomucor . These results confirmed that strain led to different aroma profiles, and this was similar to the previous findings (Li et al., 2018; Liu et al., 2019; Zhuang et al., 2017). PCA showed the correlation between aroma compounds and samples: this separation was mainly due to a group of compounds including creosol, octanal, (E)‐2‐octenal, citral, benzaldehyde, 2‐dodecanone, carvone, 4‐methylvaleric acid, (2E)‐2‐undecenoic acid, 1‐hexanol, 1‐octen‐3‐ol, linalool, methyl salicylate, ethyl caprylate, ethyl hexadecanoate, ethyl phenylacetate, ethyl 3‐phenylpropionate, ethyl oleate, ethyl linoleate, isoamyl acetate, and 2‐pentylfuran (PC1, 77.9%).…”

Section: Resultssupporting

confidence: 92%

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

Wei

Regenstein

Liu

et al. 2020

Journal of Food Science

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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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Section: Resultssupporting

confidence: 92%

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

Wei

Regenstein

Liu

et al. 2020

Journal of Food Science

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“…Mold‐fermented sufu is the most common type in various regions in China, and it is generally believed that mucor plays a decisive role in the fermentation of sufu . Baixi sufu seems to belong to this type because few instances of Mucor flavus were identified, and the mucor has been reported in sufu previously .…”

Section: Discussionmentioning

confidence: 59%

“…Geotrichum candidum therefore seems to be a potential explanation for BS fermentation with a short period and unique flavor, rather than mucor or other typical sufu starters. Interestingly, the fermentation pattern of BS is different from previous research . Although sufu has long been considered as a cheese‐like product, to the best of our knowledge, G. candidum was hardly found in sufu fermentation.…”

Section: Discussionmentioning

confidence: 99%

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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“…Phenol is not only an important flavor compound, but is also a bactericide. Phenol has also been produced by A. elegans during the fermentation of soybean curd …”

Section: Resultsmentioning

confidence: 99%

“…Phenol has also been produced by A. elegans during the fermentation of soybean curd. 19 Acids, amines, and nitriles, except for benzenepropanenitrile ( Fig. 3(B)), were all produced during fermentation.…”

Section: Changes In Volatiles In Raw Rsm and During Fermentationmentioning

confidence: 98%

Effect of static‐state fermentation on volatile composition in rapeseed meal

et al. 2020

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BACKGROUND Fermented rapeseed meal has been used as an alternative protein source for animal feed, but the volatile compounds and how their contents change during fermentation have not been reported. To clarify the effect of static‐state fermentation on its aroma, the volatile compounds of rapeseed meal during different stages of fermentation were analyzed using an electronic nose system and headspace solid‐phase microextraction‐gas chromatography–mass spectrometry. RESULTS The results suggested that the volatile compounds in the raw rapeseed meal, mostly hydrocarbons and some aldehydes, were lost. The levels of the volatile compounds resulting from microbial metabolism, especially pyrazines, greatly increased during fermentation. Nonanal was the dominant volatile measured in the headspace of raw rapeseed meal. However, the volatile compounds found at high concentrations in rapeseed meal after 5 days of fermentation were tetramethylpyrazine, followed by butanoic acid, benzenepropanenitrile, 2‐methylbutanoic acid, trimethylamine, 2,3,5‐trimethyl‐6‐ethylpyrazine, and 2,3,5‐trimethylpyrazine. CONCLUSION The fermentation process could significantly change the composition and content of volatile compounds in rapeseed meal. The results may provide reference data for studies on the choice of fermentation period and formation mechanism of flavor substances in fermented rapeseed meal. © 2020 Society of Chemical Industry

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Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd

Cited by 25 publications

References 56 publications

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

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

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

Effect of static‐state fermentation on volatile composition in rapeseed meal

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