Evaluation of autochthonous XXXX strains as starter cultures for the production of Kedong sufu.

@entity3534 @entity7178 @entity4478
AIMS: The technological properties of 22 @entity7178 strains from traditional fermented Kedong sufu were evaluated in order to develop autochthonous starter cultures. METHODS AND RESULTS: The proteolytic, autolytic and lipolytic activity, salt tolerance, production and degradation of the biogenic @entity4478 of 6 @entity7178 , 9 Kocuria kristinae and 7 Kocuria rosea were evaluated. The results indicated that these @entity7178 strains exhibited a certain technological diversity, and the results also indicated the best properties to be used in mixed starter cultures. Based on the above findings, two sets of autochthonous starters were formulated. Considering the physicochemical properties and sensory characteristics of sufu, the maturation period of sufu was shortened by 30 d. The profiles of free @entity3534 and peptides partly revealed the mechanism of sensory quality and shorter ripening time of sufu manufactured using autochthonous mixed starters. Compared to back-slopping fermentation, sufu manufactured with selected autochthonous starter cultures exhibited lower levels of total biogenic @entity4478 . CONCLUSIONS: The selected strains could be used as starter to avoid the accumulation of high concentrations of biogenic @entity4478 while also maintaining typical sensory characteristics and preserving the autochthonous strains of the traditional Kedong sufu. The maturation times of Kedong sufu were shortened by 30 d with application of the autochthonous starter. SIGNIFICANCE AND IMPACT OF THE STUDY: Autochthonous mixed starters can reduce the generation of biogenic @entity4478 , speed up the sufu maturation process and preserve typical sensory quality. Furthermore, the rotation of two sets of mixed starter cultures can effectively resist phage attack during the production of sufu. This article is protected by copyright. All rights reserved.
