1994 Volume 89 Issue 1 Pages 72-76
Microflora, enzyme activities and components of Chinese Qu, which has being used as the starter for the traditional Chinese liquor making, were studied. Results were as follows:
1. There were several layers on a cutting section of Qu. Fungi (except yeast) were present in large numbers in the second and third layer, but a few in the first (surface) and center layer. Yeasts were present in large numbers in the second layer. Enzyme activities were the highest in the fourth layer. Comparing the activities with those of koji made by A. oryzae, α-amylase was lower, glucoamylase was slightly lower, acid-proteinase was the same and acid-carboxypeptidase was lower.
2. The conteny of lactic acid in Qu was the largest in the first and second layer and reached 1-2 weight % of Qu. The ethyl alcohol content was the largest in the second layer, in agreement with the distribution of the organisms.
3. Many Absidia were identified from Qu contrary to former reports that fungi separated in Qu were mainly Rhizopus.
4. We were able to reappear the Chinese Qu by Qu-making experimentally which had a same layer construction.
