The a-amylase activity and starch content of every
sample was determined after 15, 20, 25 and 30 days.The results (Table 2) showed that prolongation of
fermentation time from 15 to 30 days did not increase
significantly the degradation rate of starch, though the
a-amylase activity reached its maximum value of 179
U/g on the 20th day after inoculation. After the 20th
day, the amylase activity decreased, but the degradation
rate of starch continued to increase.