The Study Of Improving Fermentation Performance Of Xiaoqu Microorganism

In order to improve the fermentation performance of the XiaoQu, several measurements were used toscreen new high quality strains: the first is extensively screening and separating the high-activity strain fromthe nature, the second is using the biochemical and physical methods to improve the enzyme’s activity, thethird is using the genetic recombination method to generate new engineering strain. Although above methodsare effectively in screening the high activity strains, those methods also have some negative effects: such asthe high intensity of screening job, the requirements for technical operations are higher and the geneticheritage is not stability. Therefore, in order to search out some easy and effective methods to improve theperformance of yeast fermentation, supplementation of anthocyanin to medium to improve the yeastfermentation ability, ultrasonic wave handling the Rhizopus oryzae saccharifying ability were invistigated;meanwhile, based on the mentioned optimum conditions, saccharifying enzyme, liquefied enzyme, protease,cellulose were added to further improve the efficiency of yeast fermentation, so as to gradually improve thebrew technology, expecting those measurements can be applied in a practical production in order to furtherimprove the utilization rate of the food.It can greatly improve the yeast’s tolerance and survivability to high-temperature, high alcohol degree,high sugar degree when added more than0.1%anthocyanin. The yeast’s mortality rate is declining as theaddition of anthocyanin’s increasing. So it can be proved that as adding the amount of the anthocyanin, theyeast’s cells can resist the adversity fermentation environment, such as high temperature, high alcohol degreeand high sugar degree. It can greatly improve the fermentation ability for the yeast not only in the yeast seedmedium tubes, but also have the same affect to big fermentation mash tank. From above describe It can begot the conclusion the addiction of anthocyanin can greatly improve the yeast fermentation.Used ultrasonic processing rhizopus could can improve its saccharifying enzyme activity: the optimalefficiency of ultrasonic processing conditions for:1g could add100ml water ultrasonic frequency is70-80%ultrasonic time of6min pH6.0could soak time for20min soluble starch add0.6g,100g after ultrasoundused for brewing rice could suspending liquid dosage is20ml.At last proposed by using ultrasound improved the efficiency of rhizopus saccharification and additive,on the basis of anthocyanins yeast fermentation performance of saccharifying enzyme liquefied enzymeprotease, cellulase and so on purified enzyme preparation to further improve the efficiency of fermentation ofordinary could best rice wine brewing formula for pure yeast addition amount of0.5%, pure rhizopusaddition amount of0.5%at the same time, the conclusion for such as adding amylase, glucoamylase,saccharifying enzyme (alpHa amylase) indeed can rapidly improve the efficiency of starch saccharification,speed up the fermentation of rice wine The pH value is higher, however, lead to send acerbity taste So for ricewine brewing high quality, it is not recommended to add the cellulase.