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Accelerated ripening of K edong sufu with autochthonous starter cultures K ocuria rosea KDF 3 and its protease KP 3 as adjuncts
Author(s) -
Feng Z.,
Chen H.,
Lv X.T.,
Deng H.L.,
Chen X.,
Li J.J.,
Guo L.
Publication year - 2014
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12433
Subject(s) - christian ministry , china , agriculture , library science , agricultural science , political science , geography , biology , archaeology , law , computer science
Aims Application of autochthonous strain K ocuria rosea KDF 3 and its protease KP 3 as adjuncts for acceleration of K edong sufu ripening. Methods and Results K edong sufu was manufactured using autochthonous cultures (batch A), K . rosea KDF 3 plus autochthonous cultures (batch B) and protease KP 3 plus autochthonous cultures (batch C). The effects of certain key factors on the quality of sufu were analysed during a 150‐day ripening period. The physicochemical properties of sufu samples from batches B and C after 120 days of ripening met the national standard requirements and samples from batch A after 150 days of ripening. The sensory evaluations of sufu samples from batches B and C after 120 days of ripening and from batch A after 150 days of ripening showed no significant differences ( P > 0·05). Furthermore, the mechanism underlying the shorter ripening time and typical sensory quality of sufu prepared with K . rosea KDF 3 or protease KP 3 was partly revealed by profiles of peptides and free amino acids. The maturation times of K edong sufu were shortened by 30 days, and the desired characteristics were obtained by adding K . rosea KDF 3 or its protease KP 3. Conclusions K ocuria rosea KDF 3 or its protease KP 3 can hasten sufu maturation. They could be used as adjuncts or additives for accelerating the ripening of K edong sufu. Significance and Impact of the Study This study is the first report of using autochthonous strain K . rosea KDF 3 or its protease KP 3 as adjuncts for accelerating K edong sufu ripening. The results are useful for characterizing the ripening of K edong sufu, and they lay the foundation for pilot plant tests and full‐scale plant tests.