Food and Fermentation Industries >

2026 , Vol. 52 >Issue 13: 151 - 158

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043677

Analysis of physicochemical indicators and their correlations during the traditional fermentation process of fermented bean curd

  • LUO Aiguo ,
  • LU Ruolin ,
  • ZHAO Youyou ,
  • SHI Shengli ,
  • LIU Xiaoxia ,
  • SUN Qi ,
  • ZHANG Pengchi ,
  • HU Bianfang
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  • 1(Department of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China)
    2(Shanxi compound condiment technology innovation center, Jinzhong University, Jinzhong 030619, China) 3.(Taiyuan Customs Technical Center, Linfen 043000, China)
    4(JinZhong Normal Junior College, Jinzhong University, Jinzhong 030600, China)

Received date: 2025-06-24

  Revised date: 2025-11-23

  Online published: 2026-07-31

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Abstract

This study investigates the key physicochemical prperties and their correlations during the traditional fermentation of fermented bean curd, Precisely monitoring was conducted to track changes in moisture, amino acid nitrogen, protein and amino acids at different stages (0, 3, 7, 11, 15 days) of the traditional fermented bean curd fermentation process.The results show that during the 16-day fermentation process of fermented bean curd, the moisture content continuously decreased continuously from 74.99% on day 0 to 57.59% on day 15 (P<0.01), providing a suitable environment for microbial growth and metabolism.The amino acid nitrogen content increased significantly by 383.5% (from 0.194 to 0.938 g/100 g), directly characterizing the degree of protein degradation.The protein content generally decreased, with a total reduction of 7.888 g/100 g.The amino acid content increased 15.8-fold (form 0.063 to 1.061 g/100 g), and the types became more diverse, changing from 6 to 17.Essential amino acids accounted for 37.45% of the total, exceeding the FAO(Food and Agriculture Organization of the United Nations)/WHO(World Health Organization) standard of 35.38%.These changes collectively contribute to the unique quality and flavor of traditional fermented bean curd.Further correlation analysis revealed that amino acids were significantly positively correlated with amino acid nitrogen (r=0.95), significantly negatively correlated with moisture (r=-0.96), and also significantly negatively correlated with protein (r=-0.89).By elucidating the coordinated variations of multiple indicators, this study not only enhances the theoretical understanding of fermented bean curd fermentation but also provides a scientific basis for improving quality control in practical production.

Key words： traditional bean curd; different fermentation stages; physical and chemical indicators; correlation analysis

Cite this article

LUO Aiguo , LU Ruolin , ZHAO Youyou , SHI Shengli , LIU Xiaoxia , SUN Qi , ZHANG Pengchi , HU Bianfang . Analysis of physicochemical indicators and their correlations during the traditional fermentation process of fermented bean curd[J]. Food and Fermentation Industries, 2026 , 52(13) : 151 -158 . DOI: 10.13995/j.cnki.11-1802/ts.043677

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