Microbial Community Succession and Its Correlation with Quality Characteristics During Gray Sufu Fermentation

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Jul 29

PMID 37509859

Authors

Lei Zhao

Yang Liu

Qiong Xu

Yi Yu

Guojian Zheng

Yue Wang

Qingping Zhang

Xiaoqian Xu

Nana Zhang

Jiayue Chu

Yuzhu Zhang

Yingyi Sun

Qin Zhao

Yinan Zhang

Qinfeng Qu

Jiang Zhong

Affiliations

Soon will be listed here.

Abstract

Gray sufu, a traditional fermented food derived from soybeans, undergoes a complex fermentation process. This study aimed to investigate the dynamics of the microbial community during sufu fermentation and its relationship with key quality characteristics. Through systematic sampling of sufu at different phases of fermentation, 143 bacterial genera and 84 fungal genera involved in the process were identified. Among these, , , , and emerged as the predominant bacterial communities. After seven days of ripening fermentation, supplanted as the predominant fungus, accounting for more than 84% of all fungi. Using redundancy analysis, significant correlations between microbiota and physicochemical properties were uncovered. and displayed positive relationships with pH, soluble protein, and amino nitrogen content. In addition, five biogenic amines were detected, and it was determined that tyramine accounted for more than 75% of the total biogenic amines in the final gray sufu products. Spearman correlation analysis revealed significant positive relationships between , , , , and and the five biogenic amines examined. These findings shed light on the complex interactions between microorganisms and biogenic amines during the fermentation of gray sufu, thereby facilitating the development of microbial regulation strategies for better quality control.

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