Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review.

Guanmian Wei, Bimal Chitrakar, Joe M Regenstein, Yaxin Sang, Peng Zhou

Journal: Food research international (Ottawa, Ont.) 2023;163():112183

PMID: 36596125

Full Text on Elsevier Science View on PubMed

Abstract

Soybeans are an important plant-based food but its beany flavor and anti-nutritional factors limit its consumption. Fermentation is an effective way to improve its flavor and nutrition. Furu is a popular fermented soybean curd and mainly manufactured in Asia, which has been consumed for thousands of years as an appetizer because of its attractive flavors. This review first classifies furu products on the basis of various factors; then, the microorganisms involved in its fermentation and their various functions are discussed. The mechanisms for the formation of aroma and taste compounds during fermentation are also discussed; and the microbial metabolites and their bioactivities are analyzed. Finally, future prospects and challenges are introduced and further research is proposed. This information is needed to protect the regional characteristics of furu and to regulate its consistent quality. The current information suggests that more in vivo experiments and further clinical trials are needed to confirm its safety and the microbial community needs to be optimized and standardized for each type of furu to improve the production process.

Address: College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.; College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China.; Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA.; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China. Electronic address: [email protected].

DOI: 10.1016/j.foodres.2022.112183

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MeSH Terms: Soy Foods, Fermentation, Glycine max, Food Microbiology, Taste Perception