Comparative Analysis Of Different High Temperature Daqu Of Maotai-Luzhou-Flavor Baiyunbian Liquor

Baiyunbian liquor is a typical maotai-luzhou-flavor liquor, whose production process is a creative combination of the production feature of the Luzhou-flavor liquor and the Maotai-flavor liquor. The production of Luzhou-flavor liquor adopts the mixed steam technologyl whereas Maotai-flavor liquor is made through high temperature starter-making and high temperature stacking. The Baiyunbian liquor is created through a unique production process of maotai-luzhou-flavor liquor.Since Daqu starter brewing liquor, which contains rich microbial communities, functional enzymes and flavor precursors, guarantees the liquor’s quality and yield, thus it becomes one key indicators of the Daqu’s brewing quality. The Baiyunbian company produces Daqu with three different kinds of methods, namely mechanical, artificial and mechanical mixing with artificial buckling ending with three kinds of Daqu:mechanical Daqu, artificial Daqu and mixed Daqu. The research firstly takes the three kinds of Daqu as samples, then analyzes the physicochemical indexes, microbial flora and the liquor flavor composition and finally, provides guidance for the production monitoring and production improvement technologies of maotai-luzhou-flavor.The physical and chemical results show that, the mixed Daqu has the best ability to produce ethanol and the ability to produce flavor, which are9.70%and238.74mg/100g. The ability to produce esters of the mechanical Daqu and artificial Daqu are87.895mg/g and87.640mg/g, which are higher than that of the mixed Daqu. The mechanical Daqu has the highest liquefaction power and saccharifying power, which are10.77U/g and236.40U/g. The traditional dilution plate coating is exploited to measure the number of bacteria, yeasts, molds and bacillus in Daqu. The results show that, the mixed Daqu contains the most molds,1.53×10CFU/g, which is1.5times of the mechanical Daqu and the artificial Daqu. The mixed Daqu also contains the most yeast,1.78×105CFU/g, which is4-8times of the mechanical Daqu and the artificial Daqu. The total number of the bacteria in the mechanical Daqu and the artificial Daqu are1.73×106CFU/g and1.27×106CFU/g, which are higher than that of the mixed Daqu. The mechanical Daqu contains the highest bacillus, which is1.28x106CFU/g.The species and community diversity of the bacteria, yeasts, molds and bacillus in Daqu are analyzed by PCR-DGGE. Bacteria analysis results show that, all three kinds of Daqu contain more Trichococcus sp., Lactobacillus fermentum, Virgibacillus sp. and Thermoactinomyces sanguinis, and mechanical Daqu has the most Lactobacillus fermentum. Yeast analysis results show that, all kinds of Daqu contain more Saccharomycopsis fibuligera, Wickerhamomyces anomalus, Candida silvae, Pichia anomala, Debaryomyces hansenii and Saccharomyces cerevisiae, and mechanical Daqu has the most Saccharomyces cerevisiae, Pichia anomala and Saccharomycopsis fibuligera. Molds analysis results show that, all kinds of Daqu contain most Penicillium oxalicum and more P. decumbens, Ascomycete sp., Rasamsonia argillacea, Catenulostroma protearum, Aspergillus niger, Absidia blakesleeana, Monascus sp. and Rhizomucor pusillus, and that all three kinds of Daqu have little difference in molds community distribution. Bacillus analysis results show that, Gracilibacillus sp., G bigeumensis, Halobacillus profundi, Virgibacillus salarius, Oceanobacillus sp., Bacillus sp., B. thermoamylovorans, B. thioparans, B. boroniphilus, B. subtilis, B. licheniformis are exist in the three kinds of Daqu, and that the contents of Bacillus thermoamylovorans and Halobacillus profundi hit the highest and that all kinds of Daqu contain some B. subtilis and B. licheniformis. All results show that the artificial Daqu has highest microbial diversity about bacteria, yeasts, molds and bacillus.