Study On The Fermentation Process?separation And Identification Of Dominant Strains And Pure Fermentation Of Jiawei Banxiaqu

Objective:With the development of intensive aquaculture in pigs,the density of breeding is increasing,and also the energy,protein levels in feed are generally too high.under such circumstances,Pigs are easily occur in cough,gasp,constipation,diarrhea,pulling "feed stool" and other phenomena.The Chinese veterinary theory believes that the lungs were closely linked to the large intestine,Constipation of the large intestine must cause lung damage to gasp,gasping in the lungs leads to insufficient oxygen in the blood,and Causing insufficient thrust of the large intestine to constipation.Therefore,It was of great significance to research and develop drugs for the treatment of lung and intestines in clinical practice.Jiawei Banxiaqu(JB)was a kind of traditional chinese medicine of Solid state fermentation which was add Tangerine,Poria cocos and licorice on the basis of banxiaqu.JB,a main medicine in the prescription,can not only delay the vomiting and promote appetite,but also reduce phlegm,cough and asthma.Tangerine,an auxiliary in the prescription,can Promote blood circulation and reduce sputum and cough.Poria cocos,an adjuvant medicine in the prescription,can enhance spleen function and remove moisture.Licorice,a reconcile medicine in the prescription,can mediate above-mentioned medicines.Therefore,JB can enhance effect of reducing cough,phlegm and promoting digestion and absorption of Banxiaqu.The purpose of this paper is to study the fermentation process and the strains which has the highest enzyme activity of pure-fermentation of JB.Methods:1)Pre-study on the fermentation process of JB.2)On the basis of pre-study,the ratio of water addition,temperature and fermentation time were selected as factors.Using protease and amylase activity as indicators,the fermentation process of JB was explored by double-index orthogonal design.3)Isolation and purification of dominant strains from Liushenqu(self made),Liushenqu(Tongrentang),and JB by traditional strain isolation and culture method,common PCR was used to identify strains which has the highest enzyme activity in pure-fermentation of JB.Results:1)By comparing the three Liushenqu in different origins,We found thatLiu Shenqu(Tongrentang)has the best effect of fermenting on JB;Pre-study investigation of 9 batches of JB,we found that the fermentation temperature was controlled at 28?or 32? and the fermentation time was 72 h,The protease activity of JB was relatively high at 67.17U/g or 61.2U/g.2)The double-index orthogonal design method was used to obtain the JB fermentation process which was the ratio of added water is 1:0.5,the fermentation temperature is 28?,and the fermentation time is 72 h.Repeatability tests show that the process is stable and feasible.3)Three strains were isolated from the JB,three strains were isolated from Liushenqu(self made)and six strains were isolated from Liushenqu(Tongrentang),and a total of 12 dominant strains were isolated.Pure-fermentation JB and screening strain which has the highest protease and amylase activity,the strain was identify as Aspergillus niger by morphological observation and common PCR.Conclusion:The fermentation process of JB was that add water ratio of 1:0.5,the fermentation temperature is 28?,and the fermentation time is 72 h.The optimization of process parameters provides a theoretical basis for the standardized production of JB,Aspergillus niger is the strain which has the highest Enzyme activity on pure-fermented JB.The success of pure fermentation lays the foundation for the future improvement the intrinsic quality of JB.