Study on the Meitauza Production from Okara by Actinomucor elegans and Zymomonas mobilis

In this paper, meitauza was fermented by Actinomucor elegans and Zymomonas mobilis from okara, and the changes of microbial flora, chemical and physical properties of fermentation were studied. During fermentation of meitauza, pH rose from 6.3 to 8.1, and protease activities reached 1175U/g, moisture content and crude protein decreased slowly, and free amino acids analysis of product increased from 836 to 3666 mg/100g, especially in strong-tasting and sweetening amino acids. Texture analysis method was employed to examine the growth of mucor mycelia and to assess the quality of the fermented product. Qualities improved as the fermented time and reached natural samples level in 5th or 6th d.