Studies On Metabolism Characteristics Of Main Microorganisms In The Fenrmentation Of Fen-flavour Chinese Spirits

Fen-flavour Chinese spirits (Fen Liquor) is one flavor of the three majorChinese liquors. Fen Liquor microbial community structure is complex and diversein the fermentation process, and each microorganism play different role. Toimprove the yield and quality, and promote the development of Fen liquor, the mainfeatures of Fen Liquor microbial metabolic characteristics were analyzed in thispaper.Firstly, we studied the Fen liquor fermentation process both from themicrobiological and chemical, and analyzed the interaction between mold, yeast,bacteria and moisture content, starch content, reducing sugar, alcohol, acidity. Moldfor the aerobic fungus, in the beginning of fermentation have a large number, andwith the oxygen consuming the number decreased. As initiation factor, mold playthe role of saccharification in the whole fermentation process. Yeast play a leadingrole in the fermentation in the fermentation process as the largest number. bacteria insome of the facultative anaerobes and acid bacteria present in the fermentationprocess, mainly related to white wine flavor precursors.Secondly, the microbial community structure of the fermented grains and FenDaqu were analyzed by PCR-DGGE. The results showed that the microbialcommunity in fermented grains and Fen Daqu both have obvious biologicaldiversity. Daqu and fermented grains have significantly different bacterialcommunities, Lactobacillus is dominant class in Daqu, and Bacillus is the mainlykind in fermented grains. The yeast community in fermented grains and Fen Daquboth have obvious biological diversity, too. The fermented grains has more speciesyeast.However, there are large numbers of Issatchenkla orentalis both in the Daquand fermented grains. Issatchenkla orentalis may play a main role in thefermentation process.Previously isolated X045, Y057, Y1790strains were identified by molecularmethods. Combine with physical and chemical identification, determine X045asBacillus licheniformis, Y057as Saccharomycopsis fibuligera and Y1790as Pichiaanomala.We used chromatographic techniques studied its basic metabolites. Theresults showed that there was more ethyl acetate and less lactate in X045fermentedliquor.There are more kinds of metabolic matter in Y057fermented liquor.Y057 may improve the quality and taste of wine flavor. Y1790have better growthcapacity and fermentation capacity and ability to produce esters are strong.Finally, the X045, Y057, Y1790strains were used in enhanced brewingexperiments, contrast that: Adding with Y057,the quality and taste of wine hadsignificant improvement. Add with Y1790was feasible to increase the content ofethyl acetate of wine.