Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation
| Autor: | Bei-Zhong Han, Shuang-Shi Li, Haigang Wu, Jingjing Liu, weina Tian, Jingyu Chen |
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| Rok vydání: | 2021 |
| Předmět: |
01 natural sciences
Food processing and manufacture 0404 agricultural biotechnology TX341-641 Bacillus licheniformis Food science food fermentation skin and connective tissue diseases Volatile metabolites Fermentation in food processing metabolites Bacillus (shape) biology Nutrition. Foods and food supply Chemistry pure starter fungi 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences TP368-456 biology.organism_classification 040401 food science 0104 chemical sciences carbohydrates (lipids) sufu Fermentation sense organs Food Science |
| Zdroj: | International Journal of Food Properties, Vol 24, Iss 1, Pp 553-563 (2021) |
| ISSN: | 1532-2386 1094-2912 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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