Aims Application of autochthonous strain Kocuria rosea KDF3 and its protease KP3 as adjuncts for acceleration of Kedong sufu ripening. Methods and Results Kedong sufu was manufactured using autochthonous cultures (batch A), K.rosea KDF3 plus autochthonous cultures (batch B) and protease KP3 plus autochthonous cultures (batch C). The effects of certain key factors on the quality of sufu were analysed during a 150-day ripening period. The physicochemical properties of sufu samples from batches B and C after 120days of ripening met the national standard requirements and samples from batch A after 150days of ripening. The sensory evaluations of sufu samples from batches B and C after 120days of ripening and from batch A after 150days of ripening showed no significant differences (P>0 center dot 05). Furthermore, the mechanism underlying the shorter ripening time and typical sensory quality of sufu prepared with K.rosea KDF3 or protease KP3 was partly revealed by profiles of peptides and free amino acids. The maturation times of Kedong sufu were shortened by 30days, and the desired characteristics were obtained by adding K.rosea KDF3 or its protease KP3. Conclusions Kocuria rosea KDF3 or its protease KP3 can hasten sufu maturation. They could be used as adjuncts or additives for accelerating the ripening of Kedong sufu. Significance and Impact of the Study This study is the first report of using autochthonous strain K.rosea KDF3 or its protease KP3 as adjuncts for accelerating Kedong sufu ripening. The results are useful for characterizing the ripening of Kedong sufu, and they lay the foundation for pilot plant tests and full-scale plant tests.