六神曲的发酵菌种分离及纯种发酵考察

目的:筛选优势菌种,探索纯种发酵对六神曲发酵炮制品质量的影响.方法:采用微生物菌种分离方法,从实验室自制和同仁堂购买的六神曲中筛选菌种,采用部分霉菌进行六神曲纯种发酵后淀粉酶及蛋白酶活力测定.淀粉酶活力测定依据碘-淀粉比色法,蛋白酶活力测定采用Folin试剂法.结果:筛选出12株霉菌,黄曲霉能显著提高六神曲淀粉酶和蛋白酶的活力,自制六神曲中分离的杂色曲霉产蛋白酶活力最高,其次为同仁堂分离的肉色曲霉和伞枝犁头霉,其余各组产蛋白酶活力明显低于传统自然发酵组.结论:六神曲原材料中不含淀粉酶、蛋白酶,纯种发酵能稳定提高六神曲发酵炮制品的质量.

Investigation Pure Fermentation and Strains Separation of Liushenqu

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.