Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu. (February 2023)

• Record Type: Journal Article
• Authors: Chen, Zixia; Song, Jiajia; Ren, Lu; Wang, Hongwei; Zhang, Yu; Suo, Huayi
• Is Part Of: Food bioscience. Volume 51(2023)
• Publication Date: 2023-02
• Subjects: Sufu -- Volatile compounds -- Bacterial community -- Illumina MiSeq sequencing -- Correlation analysis; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2022.102345
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: The effect of microbial succession on the quality and flavor of sufu in the process of pure strain fermentation remains unclear. In this study, Mucor wutungkiao 40477 was used as a starter culture to investigate the changes of physicochemical properties and flavor compounds of Mucor wutungkiao -fermented sufu during fermentation and the correlation with microorganisms. The results revealed that the levels of amino acid nitrogen and total acid gradually increased, and the pH, hardness and elasticity of the sufu gradually decreased. 17 free amino acids were detected, and umami amino acid mainly contributed to taste of Mucor wutungkiao -fermented sufu. A total of 51 flavor compounds were identified, among which esters accounted for the highest proportion. Unclassifiled_f_Enterobacteriaceae, Lactococcus and Aspergillus presented as the primary microorganism during fermentation process. In addition, the correlation between microbial community and physicochemical properties and flavor was found. This study provided information for analysis of Mucor wutungkiao -fermented sufu at different fermentation periods in terms of the microbial diversity and physicochemical properties, which can be useful for producing sufu products through pure culture fermentation. Highlights: Umami amino acid mainly contributed to sufu taste. Esters was dominant volatile compounds in sufu. Unclassifiled_f_ Enterobacteriaceae, Lactococcus and Aspergillus were the main flora. Microbial community affected the physicochemical properties and flavor components.