Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food

In this study, the physicochemical, taste, and functional changes in low-salt Sufu paste were investigated during fermentation as enhanced by a mixed starter (Pichia fermentans, Kodamaea ohmeri, and Lactococcus lactis subsp. lactis) and α-ketoglutarate. The total free amino acids increased from 0.02...

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Bibliographic Details
Published in:International journal of food properties 2018-01, Vol.21 (1), p.2714-2729
Main Authors: Xie, Chunzhi, Zeng, Haiying, Qin, Likang
Format: Article
Language:English
Subjects:
Amino acids
Bitter taste
Color
Dry matter
Enzyme activity
Fermentation
Fermented food
Free amino acid
Functional component
Ketoglutaric acid
Lipase
Monosodium glutamate
Peptidase
Riboflavin
Ripening
Sufu paste
Taste
α-Amylase
γ-Aminobutyric acid
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Summary:In this study, the physicochemical, taste, and functional changes in low-salt Sufu paste were investigated during fermentation as enhanced by a mixed starter (Pichia fermentans, Kodamaea ohmeri, and Lactococcus lactis subsp. lactis) and α-ketoglutarate. The total free amino acids increased from 0.02 mg/g dry matter to 12.63 mg/g dry matter, and monosodium glutamate-like was the major free amino acid group (3.89 mg/g dry matter), followed by bitter according to the taste characteristics. Functional components such as γ-aminobutyric acid, riboflavin (VB 2 ), and puerarin significantly increased to 30.96, 4.97, and 12.03 mg/g dry matter, respectively, at the end of post-ripening (p
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2018.1560313