Microbial fermentation of bean products Common bean fermented foods.

Soy sauce and tofu are traditional foods in China. Initially, it was pickled with tofu, and then marinated with distiller's grains and sauce; Later, tofu naturally moldy, and then fermented with sauce, water and wine. Mucor and Mucor radiata were isolated from naturally fermented sufu blank. Now, pure cultured Mucor Wutongqiao As325 and Mucor elegans As3.2778 were inoculated. In addition to Mucor-type sufu, there is also a kind of Kedong sufu, which consists of micrococcus and Corynebacterium.

Mucor or bacteria participate in the fermentation process, which can not only decompose protein, starch and fat into various low molecular compounds (such as amino acids, sugars and fatty acids), but also synthesize aromatic substances such as esters, adding special color and fragrance to sufu. In the finished sufu, the total soluble nitrogen increased from 1% to 2.74%, the free fatty acid increased from 12.8% to 37. 1%, the amino acid increased from 0.06 ~ 0.08% to more than 0.5%, and the ester increased from 0.59% to 2.25%. Soft and delicate hyphae cover the fermented bean curd blank and remain intact, and will not produce strange smell and toxic substances. The preparation method of the vermicelli comprises soaking mung bean or cowpea in water, grinding, removing residues, inoculating Lactococcus lactis in fermented acid water, fermenting, coagulating and precipitating starch particles, and processing into silk.