The objectives of this research were to determine the factors affecting quality of sufu. The chemical compositions of soybean raw material were 8.15% moisture, 41.02% protein, 20.85% fat, 5.58% fiber, 4.77% ash and 31.09% carbohydrate. Different qualities of tofu products were prepared by using various coagulants. The 0.02M CaSO4.2H2O was gave the tofu a smooth firm and dense with 73.61% moisture 52.47% protein by dry weight. The compression force at 30 g/cm2 for 30 min gave a smooth surface and firm tofu. Whereas, the optimal temperatures at 80 ํC 15 min and could reduce moisture of tofu' surface, which is suitable to prevent bacterial competition but not effect the growth of fungal culture. Actinomucor elegans, Mucor hiemalis and Rhizopus oligosporus were used to compare growth and enzyme production on tofu. The 10x10x10x10x10x10x10 ml-1 spore inoculum concentration of A.elegans was the fastest growing with high protease activity detected after 3 days cultures. The inoculated tofu pieces (pehtzes) were fermented in 12% brine solution for 2 weeks and transferred to seasoned brine for 2 weeks, found that the mycelium will maintain the cubes, the high protease will loose the texture of sufu. The product was pasteurized at 60 ํC for 30 min before sensory evaluation and its overall acceptability was moderately accepted.
