Use of-“Persicaria”-in Traditional Chinese Fermented Foods

Abstract

A survey was carried out of the use of persicaria in traditional fermented foods in the Xiangshan district of Zhejiang province in People's Republic of China. It was found that the starter derived from an extract of-“perscaria”-is used in producing mantou and unrefined sake. Bacillus, Lactobacillus, Streptococcus, Staphylococcus, yeast, and fungi ware present in the persicaria starter. The bacteria that ware separated from the starter showed high activity for collagen resolution. It was also found that the enzyme of bacterium which decomposes the wheat allergen protein was being produced. Crude enzymes of the bacteria in the starter had proteolytic activity toward the allergenic in both the salt-soluble and saltinsoluble fractions of the wheat proteins.