Investigation Pure Fermentation and Strains Separation of Liushenqu

Abstract:

Objective: To screen dominant bacteria and explore effects of pure fermentation on quality of processed products of Liushenqu. Method: Microbial strains separation method was adopted,bacteria in Liushenqu from Tongrentang and laboratory-made,amylase and protease activity was determined after Liushenqu pure fermented by some mildew,amylase activity was determined based on iodine-starch colorimentric method,protease activity was measured with Folin reagent. Result: Twelve mildews was screened,aflatoxin could improve vitality of amylase and protease in Liushenqu,protease activity was the highest which produced by aspergillus versicolor isolating from homemade Liushenqu,followed aspergillus carneus and absidia corymbifera isolating from Tongrentang,produced protease activity of the rest groups was significantly lower than traditional natural fermentation groups. Conclusion: There was no amylase and protease in raw materials of Liushenqu,pure fermentation could stabilize improve quality of processed products of Liushenqu.