Screening And Application Of Functional Microbes In Northern Jiang-flavour Chinese Spirits

In this paper, China Jiang-flavour spirits located in northern have been for the screening of the source, the microbiological screening have completed from Daqu, fermented grains and workshop, factory and other environmental and so on. On the basis of the establishment of the microbial culture collections of Chinese spirits, the excellent functional microorganisms have been applicated in the production to improve the quality of China Jiang-flavour spirits and the production efficiency.The microorganisms(yeast, fungi, bacteria) have been screened from the northern Jiang-flavour spirits by the traditional method of isolation and culture combined with modern flat molecular biology techniques. The function of microorganisms are saccharification, fermentation, birth of esters, resistance to alcohol and other indicators. Microbial culture collections of Chinese Jiang-flavour spirits have well-established. Application of microorganisms in the production process of Jiang-flavour spirits have achieved the purpose of improving the quality of the spirits, then the superior strains have done by molecular identification.In this paper, microbial changes were analyzed in the process of Daqu of Northern Jiang-flavour Chinese spirits, at same time temperature, moisture and other conditions were determined, then a preliminary analysis of the linkages have been done. Meanwhile, the comparative analysis of Daqu of Northern and Southern Jiang-flavour spirits with microorganisms, temperature, and moisture. The main cause of the differences is the further impact, but also there have been differecces in the system of microorganisms between North and South.By chemical and microbiological tracking analysis in the brewing grains of Beidacang Jiang-flavour spirits,we got the following rule: each row of temperature "before slow, then pretty, after the slow down" the law changes and increased by row; each row of moisture increased first and then decreased; acidity control within a certain range; the reducing sugar content increased first, peaked in the third row, then decreased, starch content has been reduced; each row of mold, yeast, bacteria have been enriched during the accumulating time, after pit entring has been reduced. Preliminary research on the brewing grains of Beidacang Jiang-flavour spirits has benefited the depth study of Beidacang Jiang-flavour spirits for the development of Jiang-flavour spirits.Using functional microorganisms on the fermented grains of Northern Jiang-flavour spirits have achieved initial success. The experiment of the yeast strengthening have improved nine kinds of ester content which acetic acid ester content increased by 18.9%, and decreased eight kinds of higher alcohol content which n-propanol decreased by 3.9%, iso-amyl alcohol decreased by 30.7%. The experiment of the bacteria enhanced the tetramethyl-Tetramethylpyrazine content, especially the experiment during accumulating time increased by 12 percentage points. Excellent microorganisms in the application experiments have made Jiang-flavour spirits improving in different aspects.