Abstract: The effects of Streptococcus lactis, enzyme and acidity in acidic steeping liquor in producing Mung bean (Phaseolus aureu Roxb.) starch were studied in this paper. The result showed that when pH was around 5.9, the streptococcus lactis and pH played an important role in processing mung bean starch, so as to hasten the enzyme flocculation of the mung bean starch liquor, and the yield of starch as well. The flocculation function sequence was Streptococcus lactis>pH>enzyme induced by the streptoccus.

Key words: acidic steeping liquor, Streptococcus lactis, enzyme