Production of Sufu, a Traditional Chinese Fermented Soybean Food, by Fermentation with Mucor flavus at Low Temperature

Author:

CHENG Yong-Qiang,HU Qing,LI Li-Te,SAITO Masayoshi,YIN Li-Jun

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference31 articles.

1. Biochemical composition of infant weaning food fabricated from fermented blends of cereal and soybean

2. AOAC. (2000). Official Methods of Analysis of International 17th edition, Association of Official Analytical Chemists.

3. Effects of Temperature and Relative Humidity on the Growth of and Enzyme Production by Actinomucor taiwanensis during Sufu Pehtze Preparation

4. Chou, C. C., & Hwan, C. H. (1994). Effect of ethanol on the hydrolysis of protein and lipid during the ageing on a Chinese fermented soya bean curd-sufu. J. Sci. Food Agr., 66, 393-398.

5. Deng, F. X., Weng, Q. Y., Lu, X. C., & Liu, S. C. (1996). Screening of thermo-tolerant strain of Mucor sp. for sufu production. J. China Brew. Ind., 1, 27-31 (in Chinese).

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