青方腐乳酿造过程内部微细结构的扫描电镜观察

借助于电子扫描电镜（SEM)对不同发酵阶段的青方腐乳进行了内部形态结构等的观察，结果表明：在后酵6周时，腐乳中蛋白质的降解引起了其内部结构发生了重要变化，初步形成了腐乳柔糯滑爽的口感；前期培菌时，毛霉的菌丝不仅在豆腐表面茂密的生长，而且一些营养菌丝深入到腐乳内部，它们对腐乳的质构和品质的形成有一定的作用；伴随着腐乳的后酵，始终有微球状和杆状两种耐盐细菌的存在。

Observation of Grey Sufu Structure by Scanning Electron Microscope during Fermentation

The changes of grey sufu structure during fermentation was investigated by scanning electron microscope. The results showed that the crucial changes of grey sufu structure caused by soybean protein degradation happen after 6 weeks ripening and then sufu could be characteristic of tenderness and smooth. During the pre-fermentation,mycelia not only compactly growes on the surface of tofu,some nutritional mycelia penetrate to the center of tofu and make some effect to sufu structure. Along with the grey sufu ripening,there are always two types of micrococcus and bacillus presenting in its center.