Abstract: The mixed fermentation conditions of meitauza by Actinomucor elegans and Zymomonas mobilis were optimized by orthogonal array design based on the sensory evaluation of meitauza. The optimal fermentation process to achieve the highest sensory evaluation was steaming soybean residues for 15 min followed by inoculating 1.0 mL of 105 CFU/mL Actinomucor elegans suspension and 0.2 mL of 107 CFU/mL Zymomonas mobilis suspension into 100 g of steamed soybean residues for incubation at 28 ℃ for 3 days. During the fermentation process, the pH exhibited an initial increase from 5.12 to 8.40 and then a slow drop to 8.09, the content of amino nitrogen revealed a quick increase and then a slow drop and the total crude protein declined gradually. An obvious increase in hardness and chewiness of meitauza was observed during the whole fermentation process.

Key words: meitauza, Actinomucor elegans, Zymomonas mobilis, mixed fermentation, texture analysis