Study On The Technological Conditions Of Defined Fungal Liquid Starters For Glutinous Rice Wine In Submerged Fermentation

To remedy the shortage for the taste of glutinous rice wine produced by liquid fermentation and make more consumers recognize and accept it, Amylomyces rouxii AYW12 and Rhizopus oryzae 8-3M which were identificated were mixed in proportion. In addition, non-Saccharomyces cerevisiae YW12 and 3-1Y were mixed by a proportional amount, then Saccharomyces cerevisiae SJ4 was mixed by sequential inoculum. Complicated environment of traditional method was simulated. Artificial neural network(ANN) and genetic algorithm(GA) were used to optimize the process of liquid fermentation. The main results were as follows:(1) A. rouxii AYW12 and R. oryzae 8-3M were mixed at the radio of 10:0;9:1;8:2;7:3;6:4;5:5;4:6;3:7;2:8;1:9;0:10 and inoculum was 6 Log cells/mL of 50 mL glutinous rice seed culture medium on the basis of traditional method of brewing. After cultivated for 36 h at 30? 120 rpm, transferred the whole seed liquids into glutinous rice fermentation medium. Then, saccharified for 24 h at 30? 120 rpm. Saccharomyces cerevisiae SJ4 being adjusted to a concentration of 6 Log cells/g of glutinous rice was inoculated into the system. After 3 days of fermentation at 28 ? 120 rpm, physicochemical properties and volatile compounds in the wines were identified and quantified. By principal component analysis, the results showed that optimal contents of flavor substances and highest sensory scores could be obtained when the inoculation ratio of Amylomyces rouxii AYW12 and Rhizopus oryzae 8-3M was 6:4. Compared to the difference between proportional fermented rice wine with traditional wine of flavor substances content, in addition to ethyl lactate and ethyl acetate, the rest of which were richer than the traditional method of brewing. They were reduced 78.0 % and 53.8 %, respectively.(2) R. oryzae 8-3M were adjusted to a concentration of 6 Log cells/mL of 50 mL glutinous rice seed culture medium on the basis of traditional method of brewing. After cultivated for 36 h at 30? 120 rpm, transferred the whole seed liquids into glutinous rice fermentation medium. Then, saccharified for 24 h at 30 ? 120 rpm. Saccharomycopsis fibuligera strains 3-1Y and YW12 were mixed at the radio of 10:0;9:1;8:2;7:3;6:4;5:5;4:6;3:7;2:8;1:9;0:10 and inoculum was 6 Log cells/g glutinous rice. After cultivated for 24 h at 28? 120 rpm, Saccharomyces cerevisiae SJ4 being adjusted to a concentration of 6 Log cells/g of glutinous rice was inoculated into the system. After 3 days of fermentation at 28? 120 rpm, physicochemical properties and volatile compounds in the wines were identified and quantified. By principal component analysis, the results showed that optimal contents of flavor substances and highest sensory scores could be obtained when the inoculation ratio of Saccharomycopsis fibuligera 3-1Y and YW12 was 3:7. Compared to the difference between proportional fermented rice wine with traditional wine of flavor substances content, in addition to toethyl lactate, the rest of which were richer than the traditional method of brewing. They were reduced 61.2 % and 34.5 %, respectively.(3) Optimal process parameters for defined fungal liquid starter of glutinous rice wine were presented through mono-factorial experiment(incubation levels, incubation time and incubation temperature of mixed fungus, non-Saccharomyces cerevisiae and S. cerevisiae SJ4) and models of artificial neural network(ANN) and genetic algorithm(GA). The results showed that mixed fungus incubation levels 6 Log spores/mL, incubation time 24 h and incubation temperature 31.65 ?, non-Saccharomyces cerevisiae incubation levels 5 Log spores/mL, incubation time 36 h and incubation temperature 31.32 ?. S. cerevisiae SJ4 incubation levels 5 Log cells/mL, S. cerevisiae SJ4 incubation time 3.89 d and S. cerevisiae SJ4 incubation temperature 28.93 ?. Under the proposed optimized conditions and combined with the actual situations, 299.28 % of liquor yield rate was achieved in 500 mL triangle bottle and 281.58 % in 5 L fermentation tank. The predicted model values for optimization process conditions were in good agreement with experimental data. Indicating an optimization process conditions for liquid industrialization fermentation of rice wine.