Functional Analysis On The Key Microorganisms For The Production Of Sesame Flavor Liquor

After nearly 60 years development, the production technology and key points of Sesame liquor flavor types are clear, but the source and forming process of the aroma compositions are unkown. At the same time, the role of different microorganisms in Sesame liquor flavor types in the process of liquor production currently has not yet been determined.Three groups of samples were selected from sesame workshop of Shandong life force source group Co., LTD in the process of accumulation and fermentation. The change rules of free amino acids, reducing sugars and the main organic acids, esters accumulation for analysis were made use of Amino acids automatic analyzer, the highly effective liquid phase color spectrometer and gas chromatograph. This paper studied the change rules of saccharifying enzyme vigor and acid protease vigor in the process of liquor production .The analysis for quantity of bacteria, yeast, mould through the method of microorganism separation and live bacteria count to sesame flavor types in the process of liquor production. Then based on the various physical and chemical indexes, the role of different microbial group was preliminary explained.The reproduction of fungal strains increased rapidly in the earlier stage of accumulation. The total amount reached the maximum and plentiful glucoamylase and acid protease were produced after 16h accumulation; In this process, the bacteria and yeast strains kept continuous proliferation, bacillus accounted for approximately 80% of the amount of bacteria in the later stage of accumulation, which play important part in the hydrolysis of the starch; yeast generated a small amount of ethanol and ester flavor during later stage of accumulation by anaerobic respiration.The amount of mould strains and bacteria strains rise slightly in the first 10 days of fermentation in the poor, besides, saccharifying enzyme vigor and vitality of acid protease of samples were continued to increase. The raw material for further degradation provided a lot of substrates for the formation of the typical aroma compositions of alcohol fermentation and sesame liquor flavor. 10 days after fermentation, mould strains and bacteria strains began to apoptosis, and the yeast strains, which were the advantage bacterium, started breath generate without oxygen to make a large amount of ethanol and organic acids and ester flavor substances etc. But the microbial life activities became very weak from 20 days to the end, this process was that a small amount of live microorganisms using the accumulation of precursor substances continued to generate sesame outstanding aroma compositions liquor flavor characteristics, which made the sesame liquor flavor types aroma compositions further enrich.