Fermentation with a multi-strain to enhance the flavor of HongJun Tofu, a Chinese fermented okara food

Abstract

Traditional HongJun Tofu typically possesses a single flavor, probably because it is fermented primarily by only one fungus — Neurospora crassa (OM009248). Multi-strains could help in enriching the flavor of fermented products. Accordingly, Lactiplantibacillus plantarum (MT538590.1) and Meyerozyma guilliermondii (KX385855.1) were chosen to co-ferment with N. crassa to enhance the flavor of HongJun Tofu. In this study, HongJun Tofu fermented with multi-strains (L. plantarum, M. guilliermondii and N. crassa) demonstrated lower relative aroma activity values of beany. Moreover, the main flavor compounds of HongJun Tofu fermented with multi-strains exhibited fruity, mushroomy, floral, and nutty flavors. Meanwhile, HongJun Tofu fermented with multi-strains showed reduced bitterness, increased freshness, and richer taste without sourness. Results indicated that L. plantarum and M. guilliermondii played a beneficial role in enriching the flavor of HongJun Tofu and did not lead to the deterioration of the flavor. This work provided a reference method for improving the flavor of HongJun Tofu and facilitated its commercial production.