Shen Qu was distiller's yeast in Qi Min Yao Shu, the most completely preserved of the ancient Chinese agricultural texts in the North Dynasty. The making process of Shen Qu (medicated leaven) in this book had far-reaching influence on the processing of Liu Shen Qu. In terms of pharmaceutical composition, Flour-qu in Shen Qu, which developed into Whole-bran-wheat-qu and then Bran-qu, is still used up to this day. The use of polygonum, as a supplementary material from the buckwheat and knotweed family polygonaceae, was gradually narrowed to polygonum hydropiper and polygonum orientale. In terms of production and processing, fresh herbs were developed from boiling or boiling and juicing in parallel. Wheat processing was simplified from the method of raw wheat, steaming and frying together into the method of using raw wheat only. Psychrometrics of Qu-cake "Sou Yu Gang" is still taken as the measurement of production and processing today. The method of shaping Qu-cake evolved to hand kneading and moulding. The covering material of Qu-cake was developed from wheat straw and Artemisia annua to Vitex negundo. The wrapping material of Qu-cake were Ramie leaves, broussonetia papyrifera leaves and paper. Some techniques in the processing, such as Fan-qu, Ju-qu and Wengsheng, were lost in the historical development of the making method of Shen Qu. The drying method was developed from hanging clusters of Qu-cakes to hanging single paper wraped cakes alone. As a mainstream processing method, Yan-qu was then developed into the methods of Fengqu and Zao Jiang Huang. The making method Bao-qu, which outdated Qu was added, and is still the method of Yan-qu. In this sense, current production and processing technology of Yan-qu and Zao Jiang Huang came from Qi Min Yao Shu.The issues for further studies are: the use of Artemisia annua, Polygonum hydropiper and Xanthium sibiricum, Qu-cake moulding, single strain fermentation or dominant population fermentation, the Feng-qu method, the materials for covering and wrapping Qu-cake, and comparison between Flour-qu, Whole bran wheat- qu and Bran-qu.
《齐民要术》造神曲法对后世六神曲的影响深远。药物组成方面：面曲延续至今，后世发展了全麸麦曲与麸曲。野蓼的范围逐渐缩小到辣蓼与红蓼。神曲的制作加工工艺方面：诸鲜药由水煮发展为捣汁与水煮并行，小麦由蒸炒生并用简化为仅用生麦。曲饼“溲欲刚”的干湿程度至今仍为业界圭臬。曲饼的成型方法手抟与用模具成型均有传承。覆盖曲饼的材料由麦秸、青蒿扩展到黄荆，并使用麻叶、楮叶、纸等包裹曲饼。对于发酵过程中的翻曲、聚曲、瓮盛的工艺后世没有传承。晾晒的方法由成串曲饼悬挂发展为纸包单独悬挂。罨曲法至今仍为主流，后世扩展了风曲法与造酱黄法。现代神曲的罨曲法与造酱黄法的制作工艺仍不出《齐民要术》这一渊薮，而添加旧曲的（酉暴）曲法的基础，仍是罨曲法。尚需进一步研究的问题有：青蒿、辣蓼、苍耳的入药方式；曲饼的形制；单一菌种发酵或优势种群发酵研究；风曲法的研究；曲饼包裹与覆盖的材料研究；面曲、全麸麦曲、麸曲的比较。.