title: Application of autochthonous mixed starter for controlled Kedong sufu fermentation in pilot plant tests.
abstract: Traditional sufu is fermented by back-slopping and back-slopping has many defects. The objective of this study was to apply autochthonous mixed starter to control Kedong sufu fermentation. Sufu was manufactured using back-slopping (batch A) and autochthonous mixed starter (batch B) with Kocuria kristinae F7, Micrococcus luteus KDF1, and Staphylococcus carnosus KDFR1676. Considering physicochemical properties of sufu, 150-day sufu samples from batch A and 90-day sufu samples from batch B met the standard requirements, respectively. Considering sensory characteristics of sufu, 150-day sufu samples from batch A and 90-day sufu samples from batch B showed no significant differences (P > 0.05). The maturation period of sufu was shortened by 60 d. Profiles of free amino acids and peptides partly revealed the mechanism of typical sensory quality and shorter ripening time of sufu manufactured by autochthonous mixed starter. In final products, content of total biogenic amines was reduced by 48%. Autochthonous mixed starter performed better than back-slopping. Fermentation had a positive influence on the quality, safety, and sensory properties of sufu. The application of autochthonous mixed starter does not change the sensory characteristics of traditional fermented sufu. In addition, it reduces maturation period and improves their homogeneity and safety. It is possible to substitute autochthonous mixed starter for back-slopping in the manufacture of sufu.
authors.affiliation: Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ, 59 Mucai Rd., 150030, Harbin, Heilongjiang, China.
authors.forename: Zhen
authors.initials: Z
authors.lastname: Feng
authors.forename: Miao
authors.initials: M
authors.lastname: Xu
authors.forename: Shuang
authors.initials: S
authors.lastname: Zhai
authors.forename: Hong
authors.initials: H
authors.lastname: Chen
authors.forename: Ai-li
authors.initials: AL
authors.lastname: Li
authors.forename: Xin-tong
authors.initials: XT
authors.lastname: Lv
authors.forename: Hong-ling
authors.initials: HL
authors.lastname: Deng
mesh_terms: D000596:Amino Acids / Q000032:analysis; D002681:China; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D008835:Micrococcaceae / Q000378:metabolism; D016982:Micrococcus luteus / Q000378:metabolism; D010455:Peptides / Q000032:analysis; D012677:Sensation; D045730:Soy Foods / Q000032:analysis* / Q000382:microbiology*; D013210:Staphylococcus / Q000378:metabolism
chemical_list: D000596:Amino Acids; D010455:Peptides
keywords: autochthonous mixed starter; biogenic amines; free amino acid; peptide; sufu