Butyric Acid Content of Grey Sufu and Some Fermentation Characteristics of Clostridium Butyricum

Abstract

Abstract: Butyric acid content in different types of sufu and the change rule of butyric acid during grey sufu fermentation process were studied. Some fermentation characteristics of butyric acid producing bacteria isolated and identified from grey sufu were further studied. The results showed that the butyric acid content of grey sufu was much higher than those of other kinds of sufu, reaching 25.4 mg/g dry weight. The butyric acid content was mainly produced during post fermentation 30 days, which was closely related to the specific microorganisms in the post fermentation process.The lactic acid content of grey sufu was low and gradually decreased during post fermentation process, which could be converted into butyric acid by specific microorganism. Clostridium butyricum isolated and identified from grey sufu quickly entered the logarithmic growth stage and was stable after 18 hours of culture. The pH value of the final product was 5.8, and lactic acid could be used as the carbon source, and the butyric acid content of the final product increased significantly when glucose and lactic acid were used as the carbon source at the same time; The strain had the strongest ability to inhibit Escherichia coli, Staphylococcus aureus and Bacillus cereus. It could tolerate a certain concentration of NaCl, and had a certain temperature adaptability. The results showed that grey sufu was rich in butyric acid, which was much higher than that of other food resources reported so far. Clostridium butyricum had the potential to be used in the fermentation of grey sufu.

Key words: grey sufu, butyric acid, short chain fatty acid, Clostridium butyricum, fermentation characteristics

CLC Number:

TS264.2

References

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