2016年1月8日 · Sufu (fermented soybean curd) is a cheese-like product that is widely consumed in Asian countries. One of the subtypes is plain sufu, a traditional fermented food whose sensory attributes remain poorly characterized. In this study, we developed a lexicon for describing its sensory characteristics.

2020年9月1日 · As a well-known traditional Chinese solid-state fermented (SSF) soybean curd, plain sufu not only has its typical sensory attributes including highly flavored, soft creamy cheese-like, and white-yellow colour (Chung et al., 2005), but also has bioactive components responsible for health benefits and reduction of anti-nutritional factors (Sanjukt...

2022年6月1日 · Dynamic changes and correlations between physicochemical properties, 14 targeted volatile compounds (TVCs) and six groups of enzyme activities during eight production stages of naturally fermented plain sufu were explored.

This study aimed to explore the core functional microbiotas related to flavor compounds involving in a naturally fermented soybean curd (plain sufu). Properties such as physicochemical parameters, flavor compounds (17 free amino acids, 21 fatty acids, and 14 aroma volatiles) and microbiota profiles …

Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)

腐乳 (sufu)又名豆腐乳、霉豆腐等，是一种利用微生物法改变植物蛋白风味的传统大豆发酵制品 [1],至今已有一千多年历史。 20 世纪50 年代前，酿造腐乳主要利用野生微生物培养毛坯；60 年代，应用纯毛霉菌种进行发酵培养；70 年代，应用曲类 (红曲霉、米曲霉)参与后期发酵，称“曲系应用发酵期” [2]；80年代，食用菌类 (蘑菇、平菇、猴头菇等)、花茎类 (玫瑰花、桂花、生姜、人参)、曲类 (豆曲、米曲、酱曲)、禽畜类 (鸡、火腿、水产类虾子、虾仁等)应用于后期发酵,形成 …

2021年6月2日 · In this report, we introduced the investigations for the flavor profiles of traditional food, such as the Chinese blanched chicken, the plain fermented soybean curds, the dry cured ham, and...

2020年9月1日 · As a well-known traditional Chinese solid-state fermented (SSF) soybean curd, plain sufu not only has its typical sensory attributes including highly flavored, soft creamy cheese-like, and white-yellow colour (Chung et al., 2005), but also has bioactive components responsible for health benefits and reduction of anti-nutritional factors ...

2005年1月25日 · Volatile components of three commercial plain sufus or fermented soybean (Glycine max) curds (A−C) were extracted by a supercritical fluid extraction apparatus and analyzed by gas chromatography−mass spectrometry. A total of 83 compounds were found, of which 68 compounds were common among the three samples.

2022年8月3日 · Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicochemical factors.