The components and amylase activity of Massa Medicata Fermentata during the process of fermentation

The Chinese have used Massa Medicata Fermentata (MMF) for centuries. MMF is used widely in feed additives and human medicine, yet there have been few studies into fermentation mechanisms and medicinal ingredients. Our aim of the project is to analyze the safe use of MMF, we had observed changes in the chemical levels and amylase activity for several raw materials during the fermentation process. Our results demonstrate that ingredients such as amygdalin, benzaldehyde and rutin are gradually degraded during the process of fermentation. One of methods was HPLC and HPLC fingerprint for MMF, fermented for seven days, was distinct to the chemical composition of the original unfermented MMF with a similarity of only 0.106. Meanwhile, the amylase activity of fermented MMF gradually increased. We use PCR-SSCP analysis for fermented MMF not only because it is sensitive and quite simple method but also because it is not expensive. Our clustering analysis results showed that the 23 fungal species were classified into 5 classes and the proportion distribution of fungal classes such as Eurotiomycetes was 48%; Sordariomycetes was 30%; Dothideomycates was 9%; Agaricomycetes was 9% and Zygomycetes was 4% respectively. The conclusion is that during the process of fermentation, the raw material chemical composition of MMF was affected by microorganisms and various substances. Further, it would be suitable for digestion in animals.