title: Accelerated ripening of Kedong sufu with autochthonous starter cultures Kocuria rosea KDF3 and its protease KP3 as adjuncts.
abstract: OBJECTIVE
  Application of autochthonous strain Kocuria rosea KDF3 and its protease KP3 as adjuncts for acceleration of Kedong sufu ripening.
  
  
  RESULTS
  Kedong sufu was manufactured using autochthonous cultures (batch A), K. rosea KDF3 plus autochthonous cultures (batch B) and protease KP3 plus autochthonous cultures (batch C). The effects of certain key factors on the quality of sufu were analysed during a 150-day ripening period. The physicochemical properties of sufu samples from batches B and C after 120 days of ripening met the national standard requirements and samples from batch A after 150 days of ripening. The sensory evaluations of sufu samples from batches B and C after 120 days of ripening and from batch A after 150 days of ripening showed no significant differences (P > 0·05). Furthermore, the mechanism underlying the shorter ripening time and typical sensory quality of sufu prepared with K. rosea KDF3 or protease KP3 was partly revealed by profiles of peptides and free amino acids. The maturation times of Kedong sufu were shortened by 30 days, and the desired characteristics were obtained by adding K. rosea KDF3 or its protease KP3.
  
  
  CONCLUSIONS
  Kocuria rosea KDF3 or its protease KP3 can hasten sufu maturation. They could be used as adjuncts or additives for accelerating the ripening of Kedong sufu.
  
  
  CONCLUSIONS
  This study is the first report of using autochthonous strain K. rosea KDF3 or its protease KP3 as adjuncts for accelerating Kedong sufu ripening. The results are useful for characterizing the ripening of Kedong sufu, and they lay the foundation for pilot plant tests and full-scale plant tests.
authors.affiliation: Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.
authors.forename: Z
authors.initials: Z
authors.lastname: Feng
authors.forename: H
authors.initials: H
authors.lastname: Chen
authors.forename: X T
authors.initials: XT
authors.lastname: Lv
authors.forename: H L
authors.initials: HL
authors.lastname: Deng
authors.forename: X
authors.initials: X
authors.lastname: Chen
authors.forename: J J
authors.initials: JJ
authors.lastname: Li
authors.forename: L
authors.initials: L
authors.lastname: Guo
mesh_terms: D000596:Amino Acids / Q000032:analysis; D005285:Fermentation; D008835:Micrococcaceae / Q000201:enzymology / Q000502:physiology*; D010447:Peptide Hydrolases; D010455:Peptides / Q000737:chemistry; D041942:Soy Milk
chemical_list: D000596:Amino Acids; D010455:Peptides; D010447:Peptide Hydrolases
keywords: Kedong sufu; Kocuria rosea; acceleration; autochthonous adjunct culture; protease; proteolysis; ripening