Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation

Autor:	Jingjing Liu, Jingyu Chen, shuangshi Li, weina Tian, Haigang Wu, Beizhong Han
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	sufu pure starter metabolites food fermentation Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 24, Iss 1, Pp 553-563 (2021)
Druh dokumentu:	article
ISSN:	1094-2912 1532-2386 10942912
DOI:	10.1080/10942912.2021.1901733
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:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/1251ab5a0e394d938aab4ef3436f814f Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
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