Utilization of P. Camemberti in Sufu Production in Comparison with Traditional Sufu Strains

Abstract:

Sufu, the Chinese famous fermented soybean curd, is similar in process technology and procedure to Camembert cheese. In this paper, the strain of P.camemberti, which is traditionally used in cheese manufacture, was investigated in sufu preparation in comparisons with traditional sufu strains of Actinomucor elegans by four aspects, including temperature、initial pH、NaCl concentration and amino acid nitrogen content during maturation period. Results obtained by orthogonal experiments indicated the optimized conditions were fermented at the temperature of 30°C for 3 days with P. camemberti spores to the concentration of 1.0×10⁵ cfu/mL, and the amino acidic nitrogen content reached 0.35%. This research proved the strain of P. camemberti may be a promising strain of sufu production that may be widely applied in future.

• Periodical: Advanced Materials Research (Volumes 204-210)
• Pages: 1143-1146
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.204-210.1143
• Online since: February 2011
• Authors: Shou Peng Wan, Jian Ming Wang, Lei Jia, Yuan Yuan Zhang, Xing Da Lu
• Keywords: Optimization, P. Camemberti, Sufu

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