Study on the optimization and enzyme activity of co- fermentation sufu pr-fermentation with double moulds

The pre- fermentation of bagongshan sufu had an important influence in the overall nutrition flavor.Based on the single fermentation of Mucor racemosus and Rhizopus oryzae,the exploration for its fermentation process surrounding both common strain( Mucor racemosus and Rhizopus oryzae) was needed. According to the basic fermentation conditions,the fermentation time,fermentation temperature and ratio of strain were investigated through single factor experiment. On the basis of single factor experiment,the activities of protease and glucoamylase were as response value and the prophase fermentation of co- fermentation of sufu by Mucor racemosus and Rhizopus oryzae was identifed using response surface methodology. The pr- fermentation was considered by comparing of co- fermentation and separate fermentation. The conditions of the multi- fermentation were found that the fermenting time was 56 h,fermenting temperature was 28 ℃,ratio of strain was 1 ∶ 1,and the activity of protease was 50.51 U / m L,the activity of glucoamylase was 15.15 U / m L.Through the comparison of both strains,the result indicated that the enzyme system and sensory attributes of sufu pehtez in co- fermentation was better than separate fermentation,which laid a theoretical foundation for later fermentation,improved the fermented sufu fermentation period and improved the quality of sufu.