Abstract This paper studies the following two aspects: To study the characteristics of fermented bean curd growth of mold, by measuring the growth of biomass to determine the temperature, time, PH on the growth of mold fermented bean curd in order to determine the temperature, PH, the time the impact of fluctuations in its growth to determine the best conditions for growth are: temperature 25 ~ 27 ℃, PH , time 72h, to determine the growth characteristics of strains for industrial production of fermented bean curd taste better nutrition to provide theoretical data. In addition, this paper Staphylococcus aureus, Bacillus subtilis, E. coli bacteria for the test, using filter paper method for the determination of the proliferation of fungal fermentation broth of fermented bean curd Bacteriostasis, the inhibition zone respectively 17mm, 10mm, 20mm, this result can The shelf life for the fermented bean curd to provide a better theoretical basis.
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