Comparative analysis of the microbial community and nutritional quality of sufu.

ABSTRACT: 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 Staphylo

SUBMITTER: Li X 

PROVIDER: S-EPMC8358361 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature