Actinomucor

A genus of moulds in the old Zygomycetes grouping, occurring as saprotrophs on decaying vegetation, soil and dung, and occasionally as plant or animal pathogens. Its claim to food fame is Actinomucor elegans, a starter mould for sufu — Chinese fermented tofu — where its enzymes break down soybean proteins into savoury peptides and amino acids during long ripening, building the product’s creamy texture and pungent depth. Food microbiologists distinguish these desirable fermenting strains from spoilage relatives by their controlled proteolysis and the clean, characteristic flavour they develop under managed conditions.