Open AccessComparative analysis of the microbial community and nutritional quality of sufu
Author(s) -
Li Xingjiang,
He Ying,
Yang Wei,
Mu Dongdong,
Zhang Min,
Dai Yilong,
Zheng Zhi,
Jiang Shaotong,
Wu Xuefeng
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2372
Subject(s) - fermentation , food science , amino acid , bacteria , nutrient , microorganism , biology , chemistry , biochemistry , ecology , genetics
Sufu is a type of fermented food with abundant nutrients and delicious taste. It is made from the fermentation of tofu by various microorganisms. In this study, three types of sufu were prepared through natural fermentation: (NF), single‐strain fermentation (SF), and mixed‐strain fermentation (MF). Microbial species, amino acids, and fatty acids were identified to investigate dynamic changes in nutritional quality and microbial flora in sufu. The results showed that the number of microbial species in NF sufu was the highest ( n = 284), whereas that in SF sufu was the lowest ( n = 194). Overall, 153 microbial species were found in all three types of sufu. Relative abundance analysis also revealed that Tetragonococcus , Bacillus , Acinetobacter , and Staphylococcus were the main bacteria in sufu. However, there was a large number of harmful bacteria such as Enterococcaceae in NF sufu. The levels of various nutrients were low in SF sufu, whereas the contents of protein and soy isoflavones were higher in NF and MF sufu. Seventeen kinds of amino acids were detected, comprising seven essential amino acids and ten other amino acids. The contents of essential amino acids and essential fatty acids were higher in MF sufu than the other two types, resulting in its high nutritional value. The sufu produced through the three fermentation methods differed significantly ( p < .05) in terms of microbial flora and nutritional quality.