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

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概要

• 論文の詳細を見る

• This study evaluated biochemical changes, especially those related to protein degradation, occurring in sufu fermentation with Mucor flavus at low temperature. The effects of incubation temperature on M. flavus growth, biomass accumulation and protease production were described. Results indicated that M. flavus could grow well on the surface of soybean curd and produce considerable protease to degrade soybean proteins during sufu fermentation at lower temperature such as 15°C. Almost no subunits of protein could be observed after maturation for 8 weeks in M. flavus-type sufu. Post-fermentation was the main stage responsible for the hydrolysis of protein together with the increase in the content of amino-type nitrogen and free amino acid. Our results demonstrated that M. flavus had possible application as an alternative strain for sufu manufacturing at low temperature.

• 社団法人　日本食品科学工学会の論文
• 2009-07-01

著者

• Yin Li-jun

  College Of Food Science And Nutritional Engineering China Agricultural University

• Saito Masayoshi

  Food Science And Technology Division Japan International Research Center For Agricultural Sciences

• CHENG Yong-Qiang

  College of Food Science and Nutritional Engineering, China Agricultural University

• HU Qing

  College of Food Science and Nutritional Engineering, China Agricultural University

• LI Li-Te

  College of Food Science and Nutritional Engineering, China Agricultural University

• Li Li-te

  College Of Food Science And Nutritional Engineering China Agricultural University

• Hu Qing

  College Of Food Science And Nutritional Engineering China Agricultural University

• Cheng Yong-qiang

  College Of Food Science And Nutritional Engineering China Agricultural University

• Saito Masayoshi

  Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences

• Yin Li‐jun

  China Agricultural Univ. Beijing Chn

• YIN Li-Jun

  College of Food Science & Nutritional Engineering, China Agricultural University

• CHENG Yong-Qiang

  College of Food Science & Nutritional Engineering, China Agricultural University

関連論文

• Production of Sufu, a Traditional Chinese Fermented Soybean Food, by Fermentation with Mucor flavus at Low Temperature
• Effects of Fermentation Temperature on the Content and Composition of Isoflavones and β-Glucosidase Activity in Sufu
• Preparation of Angiotensin I-Converting Enzyme Inhibiting Peptides from Soybean Protein by Enzymatic Hydrolysis
• Radical-Scavenging Activity and Isoflavone Content of Sufu (Fermented Tofu) Extracts from Various Regions in China
• Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process
• In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid
• Angiotensin I-Converting Enzyme Inhibitory Activities of Extracts from Commercial Chinese Style Fermented Soypaste

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