Effects of different production technologies (fermented strains and spices) on biogenic amines in sufu fermentation

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

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.

Harmful compounds of soy milk: characterization and reduction strategies

Soymilk is a plant based product which is a rich source of nutrients. However, various harmful compounds including allergens, anti-nutritional factors, and biogenic amines (BAs) exist in soybeans that may be transferred into soymilk. These compounds cause difficulties for consumers from mild to severe symptoms. Soymilk production is considered as a critical step in quantity of harmful compounds in final product. Common steps in soy milk manufacturing include soaking, grinding, and heating process. Allergens contents could be decreased by heating alone or in combination with structural modifiers and fermentation. BAs could be reduced by optimizing fermentation process and using suitable strains, especially BAs degradable types. Soaking, grinding and heating of soybeans in water are considered as effective methods for inactivation of antinutritional factors. Isoflavones are soy phytochemicals, which potentially leads to breast cancer in some women, can be converted to less bioavailable forms during processing. Other treatments such as high hydrostatic pressure and irradiation are also effective in harmful compounds reduction. Combination of the processes is more effective in harmful compounds removal. Considering the increasing trends in soymilk consumption, this review is focused on introduction of harmful compounds in soymilk and investigating the effects of processing condition on their concentration.