Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation. Issue 1 (1st January 2021)

• Record Type: Journal Article
• Authors: Liu, Jingjing; Chen, Jingyu; Li, shuangshi; Tian, weina; Wu, Haigang; Han, Beizhong
• Is Part Of: International journal of food properties. Volume 24:Issue 1(2021)
• Page Start: 553
• Page End: 563
• Publication Date: 2021-01-01
• Subjects: Sufu -- pure starter -- metabolites -- food fermentation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2021.1901733
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: Sufu is a pleasant-tasting, traditional Chinese fermented soybean food that is rich in nutrients. In this study, the changes of volatile and nonvolatile metabolites in sufu fermented by bacillus licheniformis, were investigated. The results indicated that a total of 55 kinds of nonvolatile compounds were detected, including 2 carbohydrates, 4 alcohols, 17 amino acids, 18 organic acids, 6 biogenic amines, and 8 other substances. Furthermore, a total of 58 volatile compounds identified were composed of 11 esters, 16 alcohols, 10 acids, and 21 miscellaneous compounds. Inoculation of bacillus licheniformis enriched the metabolite profile of sufu and improved its functionality and safety of edibility. It was observed that the pure fermented starter resulted in controlled acceleration of sufu maturation.