title: Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu.
abstract: OBJECTIVE
  The technological properties of 22 micrococcus strains from traditional fermented Kedong sufu were evaluated in order to develop autochthonous starter cultures.
  
  
  RESULTS
  The proteolytic, autolytic and lipolytic activity, salt tolerance, production and degradation of the biogenic amines of six Micrococcus luteus, nine Kocuria kristinae and seven Kocuria rosea were evaluated. The results indicated that these micrococcus strains exhibited a certain technological diversity, and the results also indicated the best properties to be used in mixed starter cultures. Based on the above findings, two sets of autochthonous starters were formulated. Considering the physicochemical properties and sensory characteristics of sufu, the maturation period of sufu was shortened by 30 days. The profiles of free amino acids and peptides partly revealed the mechanism of sensory quality and shorter ripening time of sufu manufactured using autochthonous mixed starters. Compared to back-slopping fermentation, sufu manufactured with selected autochthonous starter cultures exhibited lower levels of total biogenic amines.
  
  
  CONCLUSIONS
  The selected strains could be used as starter to avoid the accumulation of high concentrations of biogenic amines while also maintaining typical sensory characteristics and preserving the autochthonous strains of the traditional Kedong sufu. The maturation times of Kedong sufu were shortened by 30 days with application of the autochthonous starter.
  
  
  CONCLUSIONS
  Autochthonous mixed starters can reduce the generation of biogenic amines, speed up the sufu maturation process and preserve typical sensory quality. Furthermore, the rotation of two sets of mixed starter cultures can effectively resist phage attack during the production of sufu.
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.affiliation: Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.
authors.forename: S
authors.initials: S
authors.lastname: Huang
authors.affiliation: Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.
authors.forename: Z W
authors.initials: ZW
authors.lastname: Ai
authors.affiliation: Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.
authors.forename: M
authors.initials: M
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.
authors.forename: S
authors.initials: S
authors.lastname: Zhai
authors.affiliation: Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.
authors.forename: X
authors.initials: X
authors.lastname: Chen
mesh_terms: D000596:Amino Acids / Q000378:metabolism; D001679:Biogenic Amines / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D008835:Micrococcaceae / Q000145:classification / Q000378:metabolism*; D008837:Micrococcus / Q000145:classification / Q000378:metabolism; D010455:Peptides / Q000378:metabolism; D045730:Soy Foods / Q000382:microbiology*; D013025:Glycine max / Q000382:microbiology*
chemical_list: D000596:Amino Acids; D001679:Biogenic Amines; D010455:Peptides
keywords: biogenic amine; free amino acid; micrococcus; peptide; starter culture; sufu; technological properties