Physicochemical Properties of Sufu Produced by Single and Mixed Fermentation with <i>Mucor racemosus</i> and <i>Rhizopus oryzae</i>

Abstract

Sufu is usually prepared by single-fungus fermentation with Mucor racemosus or Rhizopus oryzae. The quality of sufu fermented by different strains tends to differ. In this study, mixed fermentation (using M. racemosus and R. oryzae) and single-fungus fermentation (using only M. racemosus) were carried out, and the changes in physicochemical properties were assessed and compared. We found that the main enzyme activity of sufu in mixed fermentation was higher than that of M. racemosus fermentation, and the biochemical and texture properties of the sufu produced differed significantly between both fermentation processes. Thus, we demonstrated that mixed fermentation has several advantages over M. racemosus fermentation in terms of biochemical profile and texture of sufu. Our results provide insights for improving the efficiency of the industrial production of sufu, as well as sufu quality.