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

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

doi:10.1016/j.foodres.2022.112183

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

Food Res Int. 2023 Jan:163:112183. doi: 10.1016/j.foodres.2022.112183. Epub 2022 Nov 20.

Authors

Guanmian Wei¹, Bimal Chitrakar², Joe M Regenstein³, Yaxin Sang², Peng Zhou⁴

Affiliations

¹ 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.
² College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China.
³ Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA.
⁴ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China. Electronic address: zhoupeng@jiangnan.edu.cn.

PMID: 36596125
DOI: 10.1016/j.foodres.2022.112183

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.

Keywords: Aroma compounds; Bioactivity; Fermented soybean curd; Furu; Microbiota; Taste compounds.

Publication types

Review
Research Support, Non-U.S. Gov't

MeSH terms

Fermentation
Food Microbiology
Glycine max / metabolism
Soy Foods* / analysis
Taste Perception