Studies upon the Actinomucor elegans proteolytic activity during solid-state fermentation in obtaining “sufu”

Dana Radu, Ionel Popescu, Bujor Pancan
In this paper we studied the role of solid-state fermentation due to Actinomucor elegans in obtaining sufu, a soybean food that is becoming popular in chinese dishes all over the world. Fungal proteases act upon tofu’s proteins and protein hydrolysis provide the principal compounds of the mild, characteristic flavor of sufu. We studied the protein content evolution consecutive to fermentation and ripening processes and correlate our findings with a sensory analysis of resulted sufu.
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