Abstract
Investigation of the microbial flora, various enzyme activities, and acidity of mash during the aging of tou-pan-chiang, a Chinese traditional fermented condiment was done. During the 3-months aging period, the population of mold and aerobic microorganisms gradually decreased after 42 d of fermentation, while counts of lactic acid bacteria and yeasts increased. In general, the activities of proteases, amylases, cellulase and α-galactosidase rose, then declined. Changes of lipase activity showed no consistent treand. The acidity of mash increased from the initial value of 0.72 to 2.35%, while the pH declined from 6.2 to 5.4.
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