Optimized Combination Of Functional Microorganisms In The Production Of Sauce-flavored Liquor And Its Application

This paper studied the interactions between Bacillus amyloliquefaciens and Bacillus licheniformis, Saccharomyces cerevisiae and Pichia yeast in Maotai- flavor liquor fermentation by constructed mixed culture system to understand the role of the function and the relationship of microorganisms in fermentation micro-ecological environment. We also used of functional microbial bacteria, yeast and molds to strengthen the high temperature Daqu, and applied it in Maotai liquor production. The studies is to provide theoretical guidance for achieving liquor stable and efficient production.The result indicated that1. Build a mixed culture system of Saccharomyces cerevisiae and Pichia yeast, we found Pichia yeast could inhibit the growth of S.cerevisiae, however, the inhibition can be weaken by increasing the quantity of S.cerevisiae. In the liquid fermentation system, B.amyloliquefaciens had very significantly inhibited the growth of B.licheniformis even the inoculation ratio of B.amyloliquefaciens and B.licheniformis is 1:100, but the inhibitory effect has been significantly reduced in the solid mixed culture, the inhibitory effect was eliminated when the inoculation ratio is 1:50, the number of colonies of the B.licheniformis exceeds B.amyloliquefaciens' s.2. the fermentation sampling is better when the ratio of functional microbial bacteria, molds, yeasts is 18:6:1, of which GZUB-7:GZUB-2:GZUB-5=1:10:10, Y2:Y3=2:1,M4:M6:M9=2:1:1. Added 4.5% high quality Daqu and 0.5% of functional microbial sampling into wheat, obtained strengthened Daqu smells Maotai- flavor outstanding and the complex flavor is rich. The microbial species and structure consistent with production Daqu, the number of microbial also has been increased,the capacity of Ethanol production and protease activity have been raised. Compared of GC-MS spectrum with production Daqu, the relative content of volatile substances species has increased in strengthenied Daqu, is close to Maotai factory production Daqu. Compared the GC-MS spectrum of improvement Daqu fermented liquor and normal production liquor, we found the volatile substances skeleton is very similar. The acetic acid, ethyl lactate, 2,3,5,6-tetramethyl pyrazine, hexyl esters hydroxyethyl, 2-acetyl furans, 2- n-pentyl furan, 4-ethyl percentage-phenol, ethyl linoleate and other volatile substances have a significant increase in the strengthening Daqu fermented liquor, most of which have been shown to be Maotai- flavor liquor characteristic aroma substance composition. This indicates that used the functional microorganisms to improve production high temperature Daqu is effectiveness, it elevating the quality of Daqu and increasing the type and content of the liquor flavoring substances, improving the quality of Maotai- flavor liquor. Meanwhile, the monitoring results in XiaSha and CaoSha show that strengthen Daqu did not destroy the original balance in Daqu, it applies to traditional brewing process Maotai-flavor liquor.