Description

Sufu is a traditional Chinese fermented tofu product with creamy texture and strong umami flavor, often used as a condiment.

Fermentation process

  • Tofu cubes inoculated with molds
  • Mold-ripened curds salted and aged in brine
  • Long maturation with mixed microbial activity

Reported microbiology (examples)

  • Molds: Actinomucor spp., Mucor spp.
  • LAB and yeasts during brining

Functional relevance

  • Extensive protein hydrolysis
  • Development of savory and aromatic compounds

References

(To be added)