An attempt was made to isolate suitable kinds of fungi for the preparation of Sufu, one of the fermented soybean products, anal also to investigate the chemical changes during the aging period of Sufu.
1. First, from the isolated fungi 14 strains of Mucor sp. were selected on the basis of their morphological texture and agreeable odor. Secondly, 7 strains of these fungi with relatively high proteolytic activity were selected.
2. All of the pehtzes that were fermented with the selected fungi have raised the water soluble protein content to about 10% on average.
3. The amount of hydrolyzed protein increased to the 18th, day and then did not show any visible increase during the aging period. Finally, the 3 strains of suitable fungi for preparing Sufu could be selected. It seemed that one of them was probably better than the other two which were almost same as the standard fungi, Actinomucor elegans, in protein hydrolyzation.
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