Sufu is a traditional Chinese fermented food that is made from the fermentation of tofu by various microorganisms (Canonico et al., 2018;Guan et al., 2013). Traditionally, to produce sufu, tofu is fermented by various types of mold or bacteria from the natural environment. Currently, with the development of biotechnology, some specific molds are selected for the large-scale production of sufu, which shortens the fermentation time. Although many types of microorganisms are used for the fermentation of sufu, Mucor fungi are currently mainly selected to produce sufu in China. Many types of enzymes with high activity are involved in the fermentation of tofu by Mucor fungi, and these enzymes play important roles in promoting the maturation of sufu (Tang et al., 2011). The disadvantage of using Mucor in sufu production is their low growth temperature. The growth of Mucor is inhibited above 28℃. Sufu cannot be produced