Abstract: The chitinase, chitin deaceylase, chitosanase and N-acetyl-glucosaminase were detected to explore sufu mucor hypha autolysis mechanism in the course of sufu fermentation. In the secondary sufu fermentation stage each kind of enzyme activity maintaince, as well as up to maturation later period mucor hypha sufficient autolysis were achieved to improve sufu quality. The results showed that the key enzyme is chitinase influencing sufu mucor hypha autolysis; The temperature is obvious factor influencing hypha autolysis. Analysis of orthogonal test showed that on the conditions of temperature 30 ℃, pH 6.5, initial alcoholicity of 10°, initial NaCl concentration 11%, and adding 0.2% chitin and spice, sufu fermentation achieves maturation after 70 d, and the hypha length is 6 mm less 4.1 fold than that of control.

Key words: sufu mucor, hypha autolysis, chitinase, enzyme activity determination