Objective:To study the dynamic change of microbial flora species and quantity of Sojoe Semen Praeparatum in fermentation processing process to‘yellow cladding’

in order to lay the foundation of discuss the mechanization of fermentation processing of fermented soybean. Method:Based on the 2010 edition of Chinese pharmacopoeia and according to optimized processing technology of own laboratory for Sojoe Semen Praeparatum soybean (processing technology in article)

the sample in different processing time of fermentation process to‘yellow cladding’were taked

the bacterium

mould and saccharomycetes of selective medium were used to cultivate

separation and purification for colony count. Meanwhile eyes and microscope were used to preliminary evaluation culture. Result:The quantity of bacterium

mould and saccharomycetes with the increase of the fermentation time and rised in fermentation process to‘yellow cladding’of fermented soybean. Microflora had clear ascendant trend in four days of fermentation

quantity of bacterium from 1×103.2 CFU/mL growth to 1×1010.6 CFU/mL

quantity of mould from 1×102.1 CFU/mL growth to 1×109.8 CFU/mL

quantity of saccharomycetes from 0 growth to 1×108.8 CFU/mL. Four days later

the quantity of microflora change gentle. The quantity of bacterium is more than mould and saccharomycetes in fermentation processing process. Advantage bacteria is gram-positive bacilli. Mould is aspergillus and mucor. Saccharomycetes is ascomycetes. Conclusion:Fermented soybean processing can made from fermented multi-bacterium that its kind and quantity with the obvious changes have taken place in different fermentation time.