Effect of starter cultures on dynamics succession of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds during sufu fermentation
Zhongai Chen, Chenrui Zhang, Huan Du, Cong Chen, Qiaoli Xue, Yongjin Hu
Abstract
This study was to investigate dynamic changes of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds of sufu fermented by different starters during sufu fermentation. The results showed that sufu inoculated starter cultures B (MSC-B) consisted of Rhizopus oligosporus, Mucor 40,899, Saccharomyces cerevisiae and Lactobacillus bulgaricus with a ratio of 4:2:2:1 had higher contents of soluble protein and amino nitrogen as well as superior activity of protease, glucoamylase and lipase. Correlation analysis demonstrated that the three starters were significantly positive correlated with total acid, amino acid nitrogen and soluble protein. In addition, using MSC-B to produce sufu, aspartic increased by 17.5-fold. Moreover, fruity smell and burnt sugar flavor were the key volatile flavor compounds for sufu fermented by MSC-B in the pre-fermentation. Alcohols became the predominant volatile flavor compounds in the post-fermentation for the three starter cultures. In conclusion, MSC-B is of great potential in the application of sufu industry. Our work will provide a theoretical reference for the development of new mixed - starter cultures in sufu.