Bei-Zhong Han : Sufu, a Chinese Fermented Soybean Food

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28 Jan 2003 16:00
Unit: Wageningen University
Location: Aula (gebouw 362), Gen. Foulkesweg 1, Wageningen
Website: http://www.gcw.nl/dissertations/
Co Promotor: dr. M.J.R. Nout

 Sufu (Furu), is a popular soybean cheese-like product in China, made by mould fermentation of tofu and matured in a salty dressing mixture. High levels bacteria but no Enterobacteriaceae were found in sufu production and in commercial sufu. DNA sequences of mould starters indicate that genera Mucor, Actinomucor and Rhizopus form distinct and homogeneous clusters. The usual fermentation mould Actinomucor elegans cannot grow well over 30°C, but Rhizopus oligosporus was found to be a good alternative during hot summer condition. Salt affects the changes of microflora, textural properties and the hydrolysis of protein and lipid in sufu. To prevent spoilage the salt content must be higher than 5%; the maturation stage can be shortened considerably by lowering the salt content. SDS-PAGE profiles showed that most proteins were degraded into peptides and amino acids. A large amount of free amino acids, notably glutamic acid, were found in matured sufu.
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