1. Basic knowledge Modern scientific research shows that a variety of microorganisms participate in fermentation, such as: Penicillium, yeast, Aspergillus, Mucor, etc. Among them, Mucor plays a major role. It's Mucor. Mucor is a filamentous fungus, and its hyphae can be divided into erect hyphae and creeping hyphae. The metabolic type is heterotrophic aerobic.

2. The principle of making fermented bean curd: Various enzymes, including protease produced by Mucor and other microorganisms, can decompose the protein in tofu into small molecule peptides and amino acids; lipase can hydrolyze fat into glycerol and Fatty acids react with alcohols to form esters.

3. The fermented bean curd brewing microorganism Mucor: Mucor is hairy on the outside, the hyphal cells have no transverse septa, and are composed of single cells with multiple nuclei in the cytoplasm and the hyphae are branched. They live on fruits, jams, vegetables, cakes, dairy products and other foods, causing food spoilage. Colony characteristics: The colonies are generally gray or light brown, with a crisp texture and a height of less than 1cm. They grow vigorously on tofu blanks or cooked soybean grains. The mycelium is thick and dense, with a height of more than 1cm. They are white or off-white.