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solid-state fermented soybean
and carbohydrate- poor medium. Secondly, the mold must have white
or, at most, slightly yellowish white mycelium to ensure that the sufu
has an attractive appearance. irdly, the texture of the mycelial mat
should be dense and tenacious so that a film formed on the surface of
the pehtze will act as an overcasing to protect the final product of sufu
from deformation. Finally, the mold growth should not develop any
off- odor, astringent taste, or mycotoxins and the mold should resist
undesired bacterial contamination during the fermentation.
Han et al. (2004a) reported the identity and phylogenetic rela-
tionships of mold starter cultures used for the preparation of pehtze.
Starter cultures used in commercial pehtze ...