单一菌种发酵神曲的质量比较研究

目的：将神曲的传统杂菌发酵改进为单一菌种发酵，对不同菌种发酵神曲的质量进行比较，以优选较佳菌种。方法：从自行发酵神曲中分离菌种，与另2个菌种分别进行单一菌种发酵，以成品神曲的化学成分、酶活力及对小鼠消化功能影响等为评价指标，进行质量比较。结果：分离得到4菌种，以其中1种毛霉属的霉菌作为发酵菌种所得神曲质量较优。结论：单一菌种发酵能够解决真菌毒素问题，保证神曲质量和用药安全，新工艺可行。

Comparative research on quality of various shenqu fermentated with different pure inoculation

Objective: Improving the traditional fermentation technology by some unidentified strains into the modern pure inoculation fermentation technology. For selecting better fermentation strains, the quality of various Shenqu fermentated with different pure inoculation be compared. Method: Isolating the strains from self-fermented Shenqu, then with other 2 certain strains, to conduct the pure inoculation fermentation. Then compare the quality of them according to the difference in the chemical composition, activity of enzyme and the impact to the digestive function in mice of the finished Shenqu. Result: Four strains were isolated. One of them, a mucor genus of mold is better than others. Conclusion: Modern pure inoculation fermentation can ensure the quality and the medication safety of Shenqu. New fermentation technology is feasible.