JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 34 Issue 1
January 2019
Article Contents
HU Yongjin, REN Shudi, WANG Zhirong, et al. Study on Sufu fermented by Mucor 40899 and Mucor M/T[J]. Journal of Light Industry, 2019, 34(1): 1-10. doi: 10.3969/j.issn.2096-1553.2019.01.001
Citation: HU Yongjin, REN Shudi, WANG Zhirong, et al. Study on Sufu fermented by Mucor 40899 and Mucor M/T[J]. Journal of Light Industry, 2019, 34(1): 1-10. doi: 10.3969/j.issn.2096-1553.2019.01.001 shu

Study on Sufu fermented by Mucor 40899 and Mucor M/T

  • Received Date: 2018-07-12
  • Mucor M/T was isolated from sufu pehtze. Using Mucor 40899 and Mucor M/T as mixed starters, the pre-fermentation process of Sufu was studied through single factors and response surface optimization method. Then, the changes of amino acid nitrogen, texture and chromaticity of Sufu fermented by mixed strains were studied under the optimal pre-fermentation conditions. The results showed that Mucor M/T was identified as the Actinomucor. The optimal pre-fermentation conditions were as follows: fermentation time was 60 h, strain quality ratio of Mucor 40899 and Mucor M/T was 1:1, pH value was 3.5. Under the optimal conditions, the protease activity reached 48.015 U/mL. After post-fermentation of 30 d, the content of amino acid nitrogen in Sufu was 0.53 g/(100 g), which met the mature standard in the industry standard of Sufu. The texture, adhesion and elasticity of Sufu were good. The color difference value was close to that of commercially mature fermented Sufu.
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