Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu

作     者：Zixia Chen Jiajia Song Lu Ren Hongwei Wang Yu Zhang Huayi Suo 

作者机构：College of Food ScienceSouthwest UniversityChongqing400715China Chongqing Agricultural Product Processing Technology Innovation PlatformChongqing400715China 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2023年第51卷第1期

页      面：1180-1189页

核心收录：

学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学] 

基　　金：supported by the Chongqing Municipality’s Modern Special Benefit Agricultural Seasoning Industry Technology System Innovation Team Construction Plan Project(2022) Technology Innovation and Application Development of Chongqing,China(cstc2021jscx-tpyzxX0009) the University Innovation Research Group in Chongqing(CXQT21007) 

主　　题：Sufu Volatile compounds Bacterial community Illumina MiSeq sequencing Correlation analysis 

摘      要：The effect of microbial succession on the quality and flavor of sufu in the process of pure strain fermentation remains *** this study,Mucor wutungkiao 40477 was used as a starter culture to investigate the changes of physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu during fermentation and the correlation with *** results revealed that the levels of amino acid nitrogen and total acid gradually increased,and the pH,hardness and elasticity of the sufu gradually decreased.17 free amino acids were detected,and umami amino acid mainly contributed to taste of Mucor wutungkiao-fermented sufu.A total of 51 flavor compounds were identified,among which esters accounted for the highest ***_f_Enterobacteriaceae,Lactococcus and Aspergillus presented as the primary microorganism during fermentation *** addition,the correlation between microbial community and physicochemical properties and flavor was *** study provided information for analysis of Mucor wutungkiao-fermented sufu at different fermentation periods in terms of the microbial diversity and physicochemical properties,which can be useful for producing sufu products through pure culture fermentation.