Food Science & Nutrition
·
2025
·Vol. 13
·期 1
·e4673
·
IF 3.8
Junfei Xu,Aixiang Hou,Wenqi Li,Binbin Chen,Hong Wu,Huan Tan,Zhihong Xiao,Xianjin Wu,Juzuo Zhang
Traditionally fermented sufu is popular because of its flavor, abundance of nutrients, and long shelf life. However, traditional sufu is difficult to produce via industrial processes because of dominant microorganism attenuation during fermentation. Herein, specific protease-producing strains were isolated from traditional sufu. After strain identification, mutation, and domestication, the strains were applied in fermentation. The taste, texture, and nutrient and flavor components of the fermentation products were investigated via organoleptic, textural HPLC and HS-GC-IMS analyses. Results revealed that Bacillus subtilis (DF1) and the derived strains DF1v and DF1vd had increased protease activity relative to other strains. When these strains were applied for sufu fermentation, the production period significantly shortened to 6–8 days for pehtzes and to 20–26 days for postripening. The nutrient and flavor compound composition of both sufu pehtzes and products improved, including increases in water-soluble proteins, amino acids, and substances with beany and umami aromas and decreases in nonbeneficial biogenic amines and moldy odor-imparting substances. Among the strains, DF1vd showed the greatest benefits in sufu-assisted fermentation. In summary, a modified Bacillus subtilis strain (DF1vd) producing protease was isolated, which improved the nutrient profile and flavor of sufu and shortened the production period.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
CELLULAR AND MOLECULAR BIOLOGY
·
2022
·Vol. 68
·期 1
·
IF 1.206
Yuwei Li,Tingting Yan,Lijun Yin,Yongqiang Cheng,Xin Jia
The Chinese traditional soybean product, sufu, is getting increasingly popular in Asia for its special taste and rich nutrition. In this paper, physicochemical properties of sufu during fermentation, isolation and characterization of BA-producing bacteria, as well as their decarboxylase activities were thoroughly investigated. Tyramine, putrescine, phenylethylamine and cadaverine were the main BA in sufu fermentation. Tyramine level increased drastically to reach 513.72 mg/kg during sufu ripening, posing potential health risks. During sufu fermentation, there was a positive correlation between amino nitrogen and BA, yet no significant correlation was found between BAs with pH and total acidity. Additionally, 23 strains of tyramine- and phenylethylamine-producing bacteria harboring the TDC gene, including Enterococcus faecalis 45, Enterococcus faecium 36, Pediococcus acidilactici 310 and Pediococcus pentosaceus 27 that were responsible for tyramine production in sufu have been characterized. The current study provides insights into understanding the production of tyramine in sufu by microorganisms, which laid the groundwork for controlling biogenic amine production in fermented soybean products.
研究领域:
食品科学
·
微生物学
·
生物技术
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 14
·2550
·
IF 5.1
Pei Cao,Mengmeng Gao,Dongmei Huang,Xiaomin Xu,Zhujun Liu,Qing Liu,Yang Lu,Feng Pan,Zhaoxin Li,Jinfang Sun,Lei Zhang,Pingping Zhou
Biogenic amines (BAs) are frequently detected in seafood products, wines, and fermented foods, and they pose potential risks to human health. The current study analyzed the concentrations of five common BAs in seafood, fermented food, and complementary food for infants and children (fish sausage, canned complementary food for infants containing fish and shrimp ingredients, and fish floss) in China and estimated the acute health risks of histamine (HIS) from fermented foods in Chinese consumers. Among all the samples analyzed, HIS exhibited the highest detection rate (51.9%), followed by PUT (50.1%), and the detection rate of TRY (12.5%) was the lowest. The total average concentration of the five BAs across major food categories revealed that fermented bean curd had the highest total concentration of BAs (816.8 mg/kg), followed by shrimp (383.2 mg/kg) and cheese (328.0 mg/kg). In contrast, samples of complementary food for infants and children contained the lowest concentrations of BAs; the total average concentration of the five BAs was 12.0 mg/kg. The point assessment results showed that acute dietary exposure to HIS was highest from cheese (76.2 mg/d), followed by fermented bean products (74.5 mg/d). Furthermore, the probability assessment indicated that the probability of acute health risks from exposure to HIS was 0.44% for fermented bean product consumers and 0.014% for cheese consumers, respectively. Thus, for the general consumer, the probability of acute health risks caused by HIS in seafood and fermented foods is low. However, individuals with high consumption of cheese and fermented bean products may need to be concerned.
研究领域:
食品安全
·
食品科学
·
公共卫生
·
分析化学
·
风险评估
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2025
·
IF 3.5
Xiaodan Wang,Yuye Zhang,Shaoping Jiang,Shijie Zhu,Ying Zhu,Ping Chang,Jiaxin Zheng
BACKGROUND Sufu is very popular worldwide, especially among Asians, but sometimes has a slight bitter taste, so the source and mechanism of its bitterness are worth exploring. In this study on the basis of bitter prediction analysis, bitter peptides in sufu were screened via homology modeling and molecular docking. RESULTS Molecular docking selected 14 peptides that bind to the T2R1 bitter receptor modeled by SWISS-MODEL homology. Peptides with a binding energy of −6.7 kcal mol −1 were selected for solid-phase synthesis based on affinity scoring assessment, and the flavor characteristics of the synthesized peptides were verified through sensory evaluation and electronic tongue. Finally, the Q value of the synthesized peptides was computed, and the content of their hydrophobic side chain groups was evaluated. The molecular docking results showed that bitter peptides of sufu form hydrogen bonds with bitter receptors, and the binding is stable. The flavor characteristics of the synthesized peptides were primarily bitter and umami, and the proportion of hydrophobic side-chain groups in the synthesized peptides was significant. CONCLUSION These results provide a theoretical basis for future screening of bitter peptides and improving the bitter taste of fermented bean products. © 2025 Society of Chemical Industry.
研究领域:
食品科学
·
分子生物学
·
结构生物学
·
生物信息学
·
风味化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Yanyun Wang,Jiahao Lin,Shuangqi Cheng,Tao Qin,Xiang Ni,Qiang Hu,Xiaomin Zheng,Guangfa Xie,Qi Peng
Fermented tofu sheets, a traditional Chinese soybean product, are renowned for their distinctive flavors, which vary significantly across regions. This study investigates the flavor attributes and microbial metabolic differences of fermented tofu sheets from four regions in China (Anyang in Henan Province (HN), Suizhou in Hubei Province (HB), Shaoxing in Zhejiang Province (SX), and Yibin in Sichuan Province (SC)) using a comprehensive approach integrating flavoromics, sensory evaluation, metagenomics, and untargeted metabolomics. The results identified 17 core flavor compounds in HN and HB, 15 in SX, and 11 in SC, with eight common across all samples. Significant regional differences were observed in the microbial community structures of the fermented tofu sheets. Untargeted metabolomics identified 857 differential metabolites, with key pathways including caffeine metabolism, alanine, aspartate, and glutamate metabolism, tryptophan metabolism, the pentose phosphate pathway, and purine metabolism. These metabolic variations contribute to the distinct flavor profiles of fermented tofu sheets from different regions. This study provides valuable insights into enhancing the fermentation quality of fermented tofu sheets.
研究领域:
食品科学
·
微生物学
·
分析化学
·
代谢组学
·
感官分析
·
传统发酵食品
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Zhongai Chen,Chen Chen,Run Yang,Hanshi Jin,Beining Liu,Zhirong Wang,Yumei Tan,Qiaoli Xue,Yongjin Hu
Sufu, a traditional fermented soybean product, known for its cheese-like texture, has not been extensively studied regarding the mechanisms responsible for the formation of this unique texture in sufu gels. In order to explore this phenomenon, an analysis was conducted on the texture, physicochemical properties, and microstructure of sufu gels fermented by mucor racemosus at different intervals. The findings indicated no significant difference in water holding capacity (WHC) of sufu gel at 0 h, 24 h, and 48 h, but a notable increase in WHC was observed at 72 h and 96 h ( p<0.05 ). The hardness of sufu gel at 72 h and 96 h was found to be low, with values of 4.8± 0.56 N and 4.99± 0.54 N, respectively, indicating a soft texture of sufu. The peak of protease activity at 48 h was 38.19 U/g. Following fermentation for 24 h and 48 h, the secondary structure of sufu gel was predominantly composed of β-sheet, while α-helix was the primary secondary structure at 72 h and 96 h. Analysis using the scanning electron microscope (SEM) and confocal laser scanning microscopy (CLSM) analysis revealed the network-like structures present in sufu gel. These findings offer valuable insights for enhancing gel properties and sensory characteristics.
研究领域:
食品科学
·
微生物学
·
生物技术
✓ 已验证
DOI
高影响因子
FOOD CONTROL
·
2024
·
IF 5.6
Xiaohan Hua,Tingting Yan,Shuyi Liu,Lijun Yin,Xin Jia
The high protein content in sufu provides a substrate for microorganisms to produce biogenic amines (BAs), thereby posing a potential risk to food safety. The aim of this study was to identify the main BAs produced by different types of sufu (red, white and grey sufu) and investigate the relationship between bacterial diversity and BA production using high-throughput sequencing. The results revealed significant differences in the total BA content of the three types of sufu at the post-fermentation stage, with grey sufu exhibiting the highest total BA content (ranging from 6389.00 mg/kg to 7255.49 mg/kg). The main BAs found in all three types of sufu were tyramine, putrescine and cadaverine. Enterococcus genus produced high levels of tyramine and phenylethylamine in all three types of sufu. The predominant cadaverine-producing bacteria in red sufu was Enterobacter genus, whereas Klebsiella pneumoniae was the primary producer of cadaverine in white and grey sufu. Putrescine was primarily associated with the Bacillus and Enterobacter genera in red and grey sufu. Acinetobacter , Enterococcus and Enterobacter were the common dominant genera during the post-fermentation stage of the three kinds of sufu, which were positively correlated with the production of various BAs. These findings will help to understand the mechanism of BAs production by bacterial communities in different types of sufu to ensure safe production.
研究领域:
食品科学
·
微生物学
·
发酵技术
·
食品安全
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2022
·Vol. 46
·期 10
·e16845
·
IF 2.609
Xiaoli Xi,Jingxuan Ke,Yanli Ma,Xu Liu,Xiaodong Gu,Yinzhuang Wang
Sufu shows different taste profiles at different fermentation times. To understand the taste characteristics of sufu at different stages, the changes of the dominant taste substances and the correlation between physicochemical properties and taste substances were investigated. The results showed that 5′-cytidine monophosphate, bitter amino acids, lactic acid, citric acid, and acetic acid were the dominant taste substances throughout the fermentation process. At the end of fermentation, their contents were 19.15, 251.48, 96.70, 155.23, and 20.68 mg/100 g, respectively. The equivalent umami concentration value of the samples in the curing and post-fermentation stage exceeded about 83.35–240.61% the threshold of monosodium glutamate, which demonstrated that umami taste properties of sufu were intense. Glu, Val, tartaric acid, and acetic acid were considered as active substances in mature sufu, with taste activity values of 2.27, 1.04, 3.33, and 1.95, respectively. Principal component analysis based on physicochemical indexes can effectively distinguish different fermentation stages. Furthermore, there was a significant correlation between active substances and physicochemical indexes. Our findings could help to understand and improve the taste of sufu and provide a certain reference for evaluation of the taste characteristics of sufu. Novelty impact statement The taste substances accumulated were different in fermentation stages. The production of taste substances had a certain correlation with physicochemical indexes. The equivalent umami concentration value was higher than monosodium glutamate threshold in curing and post-fermentation stages. Glu, Val, tartaric acid, and acetic acid were effective active taste substances in the mature sufu.
研究领域:
食品科学
·
发酵技术
·
化学感官分析
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）