Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food

Abstract

In this study, the physicochemical, taste, and functional changes in low-salt Sufu paste were investigated during fermentation as enhanced by a mixed starter (Pichia fermentans, Kodamaea ohmeri, and Lactococcus lactis subsp. lactis) and α-ketoglutarate. The total free amino acids increased from 0.02 mg/g dry matter to 12.63 mg/g dry matter, and monosodium glutamate-like was the major free amino acid group (3.89 mg/g dry matter), followed by bitter according to the taste characteristics. Functional components such as γ-aminobutyric acid, riboflavin (VB2), and puerarin significantly increased to 30.96, 4.97, and 12.03 mg/g dry matter, respectively, at the end of post-ripening (p < 0.05). Protease, lipase, peptidase, α-amylase, aromatic amino acid aminotransferase, and branched-chain amino acid aminotransferase activities increased and were significantly correlated (p < 0.05) with most physicochemical and functional components, indicating that enzymes may play an important role in the fermentation process of Sufu paste. Additionally, the color of the Sufu paste changed from pale yellow to yellowish brown, whereas the Sufu paste fermented without the mixed starter and α-ketoglutarate changed to gray, the unique color of gray Sufu. The preliminary results indicated that the mixed starter and α-ketoglutarate are beneficial for taste quality and color and that fermentation may be an effective method to enhance the functional components in Sufu paste. This information would be useful for future improvements in the manufacturing process and quality of Sufu paste