Screening Of Bacillus Producing Soy Sauce Flavor And Studying On Compound Functional Reinforcement Of Miscellaneous-type Liquor

In some flavor Daqu Chinese,all kinds of bacteria producing soy sauce flavor were screened at present,but the screening of bacteria producing soy sauce flavor in Miscellaneous-Type Liquor has not been reported.It has been found that there are not many studies on the interaction between various functional fungi in liquor at home and abroad.In the production of liquor by traditional methods,the amount of Daqu was large,the rate of liquor production and the quality of wine were unstable.Based on the above problems,the following aspects were studied in this subject.Selected excellent strains producing soy sauce flavor from twenty-five Bacillus strains which were seperated and preserved from the fermented grain of Baiyunbian by the laboratory in this study.The twenty-five Bacillus strains preserved and separated from the fermented grain of Baiyunbian in the fermented grains were carried out activity determination of protease and flavor producing fermentation experiment.Screening out two Bacillus strains with the higher ability of producing soy sauce flavor:B.licheniformis LS9and B.subtilis S10.Then the two strains were carried out the analysis of producing soy sauce flavor components and the experimental of alcohol tolerance.The results showed that LS9 was an excellent strain with function of producing soy sauce flavor.Then the functional yeast preserved by laboratory and the bacteria producing soy sauce flavor were carried out in mixed liquid fermentation experiments.On the one hand,the interaction between yeast and bacillus was studied.On the other hand,the fermentation effect was analyzed to find a better mixing ratio.S.pombe Scc7 and B.licheniformis LS9carried out the mixed liquid fermentation experiment with different proportion,the results showed that the growth of LS9 was inhibited by mixed fermentation of Scc7 and LS9 in different proportions.The inhibitory effect of Scc7 on LS9 was significantly decreased when the mixture ratio was 1:10.When the ratio of Scc7 to LS9 was 10:1,the fermentation effect was better.In additon,adding the I.orientalis Z1 to the mixed fermentation of Scc7and LS9,Z1 was the dominant strain in the fermentation process and the growth of Scc7and LS9 was inhibited to some extent.The yield of ethyl acetate and the total amount of higher alcohols were significantly increased after adding I.orientalis Z1.The functional yeast of Scc7,S.cerevisiae SCY62 and Z1 were carried out for pure and mixed fermentation experiments,the results showed that three kinds of yeast were competitive inhibition in mixed fermentation and the competitive interactions were Z1>SCY62>Scc7.The growth of LS9 was obviously inhibited after adding LS9 to the pure or mixed fermentation system of yeast,and the inhibition of SCY62 and Z1 on LS9 was the most obvious.The addition of LS9 to the pure or mixed fermentation system of yeast had a certain effect on the growth of Scc7,but the effect on the growth of SCY62 and Z1was no significant.Addition of LS9 to Scc7 and SCY62 can improve the content and yield of ethanol,after LS9 adding to the mixed fermentation of yesat,there was no significant effect on the result and parameter of other mixed fermentation except the content and yield of ethanol decreased in the fermentation system of Scc7:SCY62:Z1.The function of yeast,fungi and screening of producing soy sauce flavor bacillus were prepared into solid inoculant.The mixed functional bacteria made by mixing proportion was carried out in the experiment of solid state liquor fermentation,screening a group of better fermentation effect compound function bacteria.The mixed ratio of mixed liquid fermentation experiment was used to make compound functional bacteria,then adding to Sorghum in the simulation of solid state fermentation.A group of compound inoculants withgoodfermentationeffectwere selected:Scc7:Z1:LS9+Rhizopus(10~6:10~5:10~5+1%).When the compound inoculants were added to one month or four month Daqu or substituted for a certain proportion of 4 month Daqu,the yield of fermented wine was increased,the yield of propyl alcohol was decreased,but the ability of yielding ester was decreased.In order to improve the yield and quality of wine,different composite functional bacteria substitute for a certain proportion of 4 months Daqu were added to the three round and four round out of the pool after the distillation of fermented grains.After the composite functional bacteria bacteria replace part of high temperature Daqu added into the fermented grains of factory,the results showed that will obviously improve the alcohol yield and the quality of three and four round wine.Moreover,the optimized compound microbial agent has small dosage and has the feasibility of application in production.