Objective: To screen dominant bacteria and explore effects of pure fermentation on quality of processed products of Liushenqu. Method: Microbial strains separation method was adopted

bacteria in Liushenqu from Tongrentang and laboratory-made

amylase and protease activity was determined after Liushenqu pure fermented by some mildew

amylase activity was determined based on iodine-starch colorimentric method

protease activity was measured with Folin reagent. Result: Twelve mildews was screened

aflatoxin could improve vitality of amylase and protease in Liushenqu

protease activity was the highest which produced by aspergillus versicolor isolating from homemade Liushenqu

followed aspergillus carneus and absidia corymbifera isolating from Tongrentang

produced protease activity of the rest groups was significantly lower than traditional natural fermentation groups. Conclusion: There was no amylase and protease in raw materials of Liushenqu

pure fermentation could stabilize improve quality of processed products of Liushenqu.