Screening And Application Of Functional Microbial In Soybean-flavor Liquor

The Soy flavor liquor has the unique southern characteristics with a prominent soy flavor, produced in China’s Pearl River Delta. The represent products of the wine are jade ice burn, red rice wine and Jiujiang double distilled wine. Because It has a long history, unique to rice and soy flavor, translucent crystal liquor, soft and sweet taste, loved by the Pearl River Delta, the Chinese and Hong Kong and Macao compatriots. Its unique flavor and special manufacturing process makes the soy flavor liquor has been developed by leaps and bounds.Ethyl acetate is a major esters in soy flavor liquor, but due to the characteristics of the fermentation process of soy flavor liquor such as the fast alcoholic fermentation, high temperature, which is not conducive to the ester metabolism, the results can lead to a lower ethyl acetate content in the soy flavor liquor, this is not conducive to the stability and improvement of product qualityA fine ester producing yeast was separated from the flavor liquor fermentation environment, denoted as ester producing1. The result showed that when the fermentation environment was setted at5%for inoculated quantity,6for pH,32℃, fermented5d the output of ethyl acetate is the highest. Certain effect has obtained in the strengthening of the preliminary application of the flavor liquor production, he output of ethyl acetate increased49%as well as better taste. Use soy flavor wine yeast as the screening source, measured by sensory evaluation coupled with GC-MS, filter out the high-yield tetramethyl pyrazine strains, denoted as10.The result of16S rDNA sequence analysis and physiological identification of this strains indicated that the TM-01is Bacillus subtilis, the production of flavor and growth characteristic of strains10were studied. When koji making materials was used as nutrient medium, the main flavor metabolites of strains10are tetramethylpyrazine, phenylacetic acid,3-methyl-butyric acid, isobutyricacid and2-methyl-4-pentenoic acid, but when use brewing raw materials as nutrient medium, the main flavor metabolites are tetramethylpyrazine, isobutyricacid,2,3-butyl glycol,3-methyl acetate and phenylacetic acid. The Data Showed that the strains10will enter logarithmic phase when inoculated for12h and after starved for24h stability period will be entered. the optimum growth temperature is40℃, the optimum initial growth PH is7～9.. The lethal concentration of tetracycline, penicillin, kanamycin, streptomycin sulphate for this strains are lOug/L,15ug/L, lug/L,30ug/L respectively。With the prolonging fermentation time the production of tetramethylpyrazine was increased and reaches a maximum by96h, The most suitable temperature for tetramethylpyrazine production is39-45℃, the pH is7-8and organic nitrogen is better than inorganic nitrogen.The output of tetramethylpyrazine increased with the increasing amount of3-hydroxy-2-butanone, the best concentration range is40-60·L-1, Within the scope of a certain amount, The output of tetramethylpyrazine increased with oxygen, the optimum bacteria additives level is6%.It is recognized in the liquor industry that the tetramethylpyrazine is the substance which can improve liquor taste and quality, when added strains10into the small trials of Soybean-flavor liquor the taste was better,and the quality was improved.The two strains used in soy flavor liquor production improve the soy flavor Liquor ester aroma and palatability greatly, then improve the quality and grade.This paper screened and determined the properties of a high yield ethyl acetate yeast strains from soy flavor liquor. Related research about screening a high-yield tetramethylpyrazine strain from the soy flavor liquor and applied in it has not been reported.