Study On The Relationship Between Bacteria And The Screening Of Functional Bacteria In

Maotai liquor is favored by people, with the features of Maotai prominent, elegant and delicate after taste. the bouquet is full-bodied and keeps for a long time in the empty cup. Its special style is from its unique brewing technology. Koji making、stacking fermentation、pits fermentation and distillation wine in high temperature,the storage and production of Daqu and wine last a long time. The high-temperature-making is very important. Using the in-situ separation, coating isolation after enrichment of samples and molecular identification to test the physicochemical indexes 、 bacterial population 、 molecular identification and functional bacteria of Daqu.Refer to the QB/T 4257-2011: 《General methods of analysis for Daqu》to test acidity、reducing sugar、 moisture、starch、amino nitrogen、 esterification force and fermenting power. The fermenting power was decreased and esterification force was increased in the storage for three and six months of daqu.The indexs of yellow Daqu was stabilized compared with white Daqu and black Daqu. Comprehensive analysis of the results the yellow Daqu and the storage for three and six months of daqu were the best in liquor production.Using the coating isolation to select and count the bacteria. Forty-eight strains were screened from high-temperature Daqu. Based on the individual morphological characteristic, physiological and biochemical experiments and molecular identification, the FBKL1.0119 、 FBKL1.0120 、 FBKL1.0122 、 FBKL1.0126 、 FBKL1.0133 、 FBKL1.0134 、 FBKL1.0137 、 FBKL1.0138 、 FBKL1.0139 、 FBKL1.0150 、 FBKL1.0152 、 FBKL1.0156 、 FBKL1.0157 、 FBKL1.0177 、 FBKL1.0180 、 FBKL1.0184 were Bacillus amyloliquefaciens,FBKL1.0135 、FBKL1.0136、FBKL1.0141、FBKL1.0142、FBKL1.0143、FBKL1.0144、FBKL1.0145、FBKL1.0146 、 FBKL1.0147 、 FBKL1.0151 、 FBKL1.0158 、 FBKL1.0164 、 FBKL1.0167、FBKL1.0169、FBKL1.0170、FBKL1.0173、FBKL1.0175、 FBKL1.0179 were Bacillus licheniformis,FBKL1.0178 was Eschericia coli,FBKL1.0176 was Bacillus altitudinis,FBKL1.0172 was Acinetobacter calcoaceticus,FBKL1.0171 、 FBKL1.0166 were Bacillus subtilis,FBKL1.0165、 FBKL1.0163、FBKL1.0123 were Methyl nutritional bacteria,FBKL1.0160 was Serratia marcescens,FBKL1.0149 was Low G+C Gram-positive,FBKL1.0129 、 FBKL1.0132 were Staphylococcus gallinarum,FBKL1.0121、FBKL1.0128 were Staphylococcus saprophyticus.Using the forint phenol method, DNS chromogenic method and national standard method to test acidic Protease 、 lipase、 glucoamylase 、 pectinase and cellulose. Glucoamylase、lipase was the highest, pectinase was the lowest. According to the results, Strains were selected to the beef-protein medium. According to the 35℃-40℃-45℃-50℃-55℃ cultivated 5 d. FBKL1.0133、FBKL1.0126、FBKL1.0158 were analyzed by GCMS, The fermentation products were rich compared with the control group,and had high content of tetramethylpyrazine and acetoin.