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1·The key equipments used in sufu production were summarized.

综述了腐乳生产关键设备。

2·Sufu is the traditional fermented soybean curd cheese with a delicious flavour and rich nutrition in China.

腐乳是中国传统发酵豆制品，具有风味良好，营养丰富等特点。

3·Sufu and lobster sauce are Chinese traditional fermented soybean products, which are fermented by microorganisms.

腐乳和豆豉是中国的传统发酵豆制品，它们都是大豆经微生物发酵酿制的产品。

4·The formation of colour, fragrantness, odorous and shape in the process of sufu isespecially correlative with microbe.

腐乳生产过程中色、香、味、体的形成都与微生物的作用密切相关。

5·The liquid spawn of Actinomucor elegans AS3.2778 did well in sufu production, its fermentation period being 16-24 hours.

毛霉as3.2778液体培养菌种在腐乳生产中可以得到很好的应用，液体种发酵周期在16—24小时。

6·The methods introduced in the paper were operable and were good references in shortening the circle of sufu production and improving the product…

内容详实具有可操作性，对缩短腐乳生产周期和提高产品质量提供了有益参考。

7·Objective:Breeding of Mucor protease strain with high enzyme activity and good high-temperaturre for fermentation experiments or production of sufu.

目的：选育酶活力高、耐热性好的毛霉蛋白酶菌株，用于腐乳发酵实验或生产。

8·Amino acid profiles of different sufu Products indicated that the occurrence of white particles is closely related to the amount of free tyrosine in sufu.

不同腐乳样品的游离氨基酸图谱显示了白点的出现与游离酪氨酸含量之间有密切关系。

9·The chitinase, chitin deaceylase, chitosanase and N-acetyl-glucosaminase were detected to explore sufu mucor hypha autolysis mechanism in the course of sufu fermentation.

对腐乳发酵过程中甲壳素酶、脱乙酰甲壳质酶、壳多糖酶和N-乙酰氨基葡萄糖酶进行研究，旨在探索腐乳毛霉后发酵菌丝自溶机理。

10·This article discusses effects of different package materials on free amino acids nitrogen, salt, free fatty acids, and soluble solid content without salt during the sufu production.

该文研究了腐乳生产过程中，采用不同包装材料，对其游离氨基酸态氮、食盐、总酸、游离脂肪酸和可溶性无盐固形物含量的影响。