Li Xingjiang, He Ying, Yang Wei, Mu Dongdong, Zhang Min, Dai Yilong, Zheng Zhi, Jiang Shaotong, Wu Xuefeng
Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Biological Engineering Hefei University of Technology Hefei, Anhui Province China.
Tianjin Agricultural University Tianjin China.
Food Sci Nutr. 2021 Jun 23;9(8):4117-4126. doi: 10.1002/fsn3.2372. eCollection 2021 Aug.
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 ( = 284), whereas that in SF sufu was the lowest ( = 194). Overall, 153 microbial species were found in all three types of sufu. Relative abundance analysis also revealed that , , , and were the main bacteria in sufu. However, there was a large number of harmful bacteria such as in NF sufu. The levels of various nutrients were low in SF sufu, whereas the contents of protein and soy isoflavones were higher in NF and MF sufu. Seventeen kinds of amino acids were detected, comprising seven essential amino acids and ten other amino acids. The contents of essential amino acids and essential fatty acids were higher in MF sufu than the other two types, resulting in its high nutritional value. The sufu produced through the three fermentation methods differed significantly ( < .05) in terms of microbial flora and nutritional quality.
腐乳是一种营养丰富、味道鲜美的发酵食品。它是由豆腐经多种微生物发酵制成的。在本研究中，通过自然发酵（NF）、单菌株发酵（SF）和混合菌株发酵（MF）制备了三种类型的腐乳。对微生物种类、氨基酸和脂肪酸进行了鉴定，以研究腐乳营养品质和微生物菌群的动态变化。结果表明，NF腐乳中的微生物种类数量最高（ = 284），而SF腐乳中的微生物种类数量最低（ = 194）。总体而言，在所有三种类型的腐乳中发现了153种微生物。相对丰度分析还表明， 、 、 和 是腐乳中的主要细菌。然而，NF腐乳中存在大量有害细菌，如 。SF腐乳中各种营养成分的含量较低，而NF和MF腐乳中蛋白质和大豆异黄酮的含量较高。检测到17种氨基酸，包括7种必需氨基酸和10种其他氨基酸。MF腐乳中必需氨基酸和必需脂肪酸的含量高于其他两种类型，因此其营养价值较高。通过三种发酵方法生产的腐乳在微生物菌群和营养品质方面存在显著差异（ <.05）。
