The Analysis Of High-temperature Daqu Microbes Structure And Wine Function Bacteria Breeding And The Research Of Fortified Daqu

The high-temperature daqu used in Maotai-flavor liquor brewing is inoculated with stater from a previous batch in natural environment, and incubated with solid-fermentation, especially the incubation temperature is up to65℃. The microbial community structure of the high temperature daqu is basically about thermophilic bacillus produced a number of thermostable enzymes. The cooperative formation mechanism of thermophilic bacillus and its enzymes are bound up with the composition of Maotai-flavor characteristic aroma compounds in Maotai-flavor liquor. However, the methods of cultivation, enrichment, and isolation were difficult to fully research the majority of microorganism and primordial microorganism community. The predominant key microorganism in fermented grains and the effect of their metabolic products on Maotai-flavor were difficult to be made clear by traditional methods. And they were studied preliminarily in this paper.1、The microorganism community of Fumao high-temperature Daqu was analysised by molecular microbial mcology method. PCR-DGGE analysis based on16s rDNA was used to study the changes of prokaryotic maicrobial communities in Daqu during three different periods.The results showed that procaryote microbiology diversity was high, and bacillus was most;along with the process of storage, bacterial community changed certainly,it mainly displayed in microbial diversity decreased.87strains of bacillus were isolated from Daqu of a Sauce-flavor distillery in Fujian, finally we preliminarily identified and obtained18bacilluses for microbial diversity research by16S rDNA PCR-RFLP and sequecing, the results showed that the bacilluses in the hight temperature daqu has high diversity.2-. The thermophilic bacillus screened from the Hight temperature Daqu were used for making the fortified high-temperature daqu.10functional bacilluses were screened for the special enzymes(amylase, protease, cellulose, pectenase, curs enzyme, xylanase, lipase)、suppression and antagonism resistance. The result indicated that all the10functional bacilluses can be used for solid fermentation,and they were identified to be Bacillus sonorensis (X3and X16).Bacillus cereus (X13andX19),Bacillus licheniformis (X5、X17and X21).Bacillus pumilus (X25), Bacillus amyloliquefaciens(X27),Bacillus coagulans(X6). Through the thoroughbred vaccination into raw materials,we made Fortified high-temperature Daqu, and they accord with Enterprise internal control quality standards for Level1daqu.3、HS-SPME-GC-FID method was established for the quantitative determination of Maotai-flavor compounds in high-temperature daqu.A total of32kinds of aroma compounds in FuMao high-temperature Daqu and Fortified high-temperature Daqu.The results indicated that there were obvious differences in contents of Maotai-flavor precursor substances, such as2,3,5,6-tetramethylpyrazine and4-tthylguaiacol. It should be closely linked with the joined functional bacilluses and their growth metabolism. We detected the chemical composition in the fermented grains of17#and25#pits,the result showed that there was no marked difference.