Screening Of High Temperature Actinomycetes In Maotai Daqu And Optimization Of Enzyme-producing Conditions

Maotai liquor by domestic and foreign consumers of all ages,with its Maotai prominent,elegant and delicate features,Its open production environment and unique production process makes high temperature Daqu enriched a unique and rich microbial system,And high temperature Daqu for the Maotai liquor to provide a wealth of aroma substances and flavor substances of the precursor material,Therefore,the study of micro-organisms in high temperature Daqu,Maotai liquor in the formation of flavor substances have a certain role in promoting.This study from the high temperature of the high temperature of this feature,Thought to improve the liquor flavor of Maotai liquor for the purpose,In this study,the effects of high temperature actinomycetes on high temperature actinomycete screening,enzyme production,optimization of enzyme production conditions and application of high temperature actinomycetes in Maotai liquor were studied.Achieved the following results:In this study,Maotai Daqu was used as the object of study,the high temperature actinomycetes in Maotai Daqu were screened,Through the observation of its colony morphology,microscopic morphology,Gram stain,temperature sensitivity research,physiological and biochemical experiments and molecular biology research,To determine F1,F2,F3,F4 for high temperature actinomycetes.F1 was Uncultured Thermoactinomyces sp.,F2 was identified as Thermoactinomyces vulgaris,F3 was finally identified as Thermoactinomyces sacchari,and F4 was finally identified as intermediate Thermoactinomyces intermedius.In this study,four strains of high temperature actinomycetes were screened from the high temperature Daqu of Maotai Maotai liquor brewery,In this study,four strains of high temperature actinomycetes were screened from the high temperature Daqu of Maotai Maotai liquor brewery.The results showed that the amylase activity of F2 was higher,The enzyme activity was 87.13 u / g dry song;F3 had the highest activity of protease,and its activity reached 1435.12 u / g Dry song.In this study,the optimum fermentation conditions were determined by the culture medium and culture conditions of three strains of competent bacteria.In this experiment,the selected actinomycetes were divided into two groups,The first group is to produce amylase and cellulase F1,F2 made of enhanced Moldy Bran FQ-1,The high temperature actinomycetes produced by the protease F3 are made to strengthen the bran curve FQ-2 in the laboratory simulating the solid state fermentation process of the winery,The results showed that the results of physical and chemical indexes were the positive effects of the dominant bacteria.This idea can be used to improve the liquor yield and raw material utilization,increase the aroma of liquor and the precursor material.The second group is based on the first group of experimental studies,the enzyme production of high temperature actinomycetes made of enhanced bran FQ-3 added to the actual production of the winery,through the blank group and the experimental group of liquor The determination of the indicators,found that the addition of the production of bacteria,Maotai liquor flavor components in the species and the number of changes have taken place,which indirectly affect the liquor flavor of Maotai liquor,this idea can be used for production Part of the seasoning wine for blending some of the flavor of the missing material Maotai liquor,which further improve the liquor flavor of Maotai liquor.