Food and Fermentation Industries >

2020 , Vol. 46 >Issue 1: 287 - 294

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021896

Advances in research on correlation between flora structure and product flavor during red sufu fermentation

  • ZHANG Yating ,
  • SUN Na ,
  • YU Hansong ,
  • ZHU Xianming ,
  • ZHU Shijie ,
  • REN Dayong
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  • 1(College of Food Science and Engineering, Jilin Agricultural University,Changchun 130118,China)
    2(Changchun Zhu Laoliu Food Company,Changchun 130118,China)

Received date: 2019-08-03

  Online published: 2020-03-27

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Abstract

Red sufu is a soy product that is fermented in a semi-open environment. Its unique flavor is formed by the addition of a unique red yeast soup during the post-fermentation stage. In addition to the inoculated mucor, the external microorganisms including bacteria enter the red sufu during the fermentation process, which forms a complex microbial structure and plays an important role in the formation of red sufu flavor. This paper mainly reviews the research on understanding the flavor formation mechanism, microbial composition, flavor components, and relationship between microorganisms and flavor of red sufu. This review provides an important reference for improving the quality of red sufu by micro-control.

Key words： sufu; flora structure; flavor substance; flavor formation mechanism

Cite this article

ZHANG Yating , SUN Na , YU Hansong , ZHU Xianming , ZHU Shijie , REN Dayong . Advances in research on correlation between flora structure and product flavor during red sufu fermentation[J]. Food and Fermentation Industries, 2020 , 46(1) : 287 -294 . DOI: 10.13995/j.cnki.11-1802/ts.021896

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