Research progress on the relationship between sufu quality and microorganisms from starters and environment

  • WAN Hongfang ,
  • ZHAO Yong ,
  • WANG Zhengquan ,
  • WANG Liping
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2 (Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China)
    3 (Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China)

Received date: 2018-11-29

  Online published: 2019-04-18

Abstract

Sufu is a traditional fermented food, and microorganisms play decisive roles for its quality. Sufu is produced in an open mode. Therefore, other than starter strains, all kinds of microorganisms from environment and raw materials are likely to invade, which leads to its complex microbial communities. This paper summarized commonly used starters to produce sufu in China that are artificially inoculated, and their growth characteristics and effects on Sufu quality were reviewed. In addition, this review comprehensively explained non-artificial inoculation microorganisms invaded into sufu during its production process, particularly reviewed studies on mold, yeast, Bacillus, and lactic acid bacteria and their positive and negative effects on the quality of sufu. This review aimed to provide a reference for studying microorganisms in Sufu and its related fermented foods, as well as laying a foundation for subsequent co-fermentation of multiple strains to produce sufu.

Cite this article

WAN Hongfang , ZHAO Yong , WANG Zhengquan , WANG Liping . Research progress on the relationship between sufu quality and microorganisms from starters and environment[J]. Food and Fermentation Industries, 2019 , 45(6) : 255 -261 . DOI: 10.13995/j.cnki.11-1802/ts.019491

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