Study On Optimization Of Fermentation Process By Mixed And Microbial Community In RUM Pross

The variety,quantity,distribution and change of microorganisms during the brewing process of rum have a significant impact on the fermentation process of rum and the production of final products.Changes in the microbial diversity of Rum will directly affect the production of Rum,which in turn affects the quality of Rum.The composition of the microbial community structure during the fermentation of Rum,especially the composition of flavor microorganisms,is of great significance for the formation of rum quality.This article mainly investigates the influence of the microbial community structure and the flavor of the bacillus acidophilus on the flavor of Rum in the fermentation process of Rum.The conclusions are as follows:Through the high-throughput sequencing system,the microbial community structure and its dynamic succession rule during the fermentation process of RUM were detected.It was found that the composition of the fungi changed little during the fermentation process.The genus Saccharomyces always had an absolute advantage,and its content could be at the late fermentation stage.Up to 99.77%;During the fermentation process,the diversity of the community structure of the fungi is abundant.In the early fermentation stage,the Bacilli class is the dominant class,and the Cyanobacteria class is the subdominant class.In the later fermentation stage,with the fermentation broth With the increase of alcohol content in the medium,the diversity of the bacterial community was reduced,and the Bacilli class became the absolute dominant strain,with the proportion as high as 96.93%.By the anaerobic culture method that we had isolated a strain of Clostridium butyricum Y-1 from the fermented bottom of RUM.By the UV filter,a strain of acid-producing Clostridium butyricurm 3404 was screened,compared with the original fermentation strain.,the increased total acid content by 41.5%and total volatile acid content by 42.81%.The basic physiological characteristics of Clostridium butyricum 3404 with good genetic stability were obtained through the test,that is the optimum growth temperature was 37?,pH was 5.5,the alcohol resistance ability was 11%(v/v),the acid resistance minimum pH was 3,and the highest tolerable sugar concentration of 50°Bx.Through the experiments of single factor and response surface,the optimal fermentation conditions for Clostridium butyricum 3404 were as follows:initial sugar concentration 16.2°Bx,initial pH 5.94,fermentation temperature 38?,and inoculation amount was 10%(v/v).Using sugarcane juice as raw material,through the experiments whether or not to add butyric acid bacteria during the fermentation in RUM,explore the effects of the flavor of Clostridium butyricum to RUM.Through single-factor and orthogonal experiments,get the best combination for determining rum fermentation without adding Clostridium butyricum were as fllows:fermentation temperature was 28?,Saccharomyces inoculum 4%(w/v),initial pH 5;Get the optimum process for adding the Clostridium butyricum to RUM were as fllows:initial pH 5,Clostridium butyricum 4%(v/v),Saccharomyces inoculum 5%(v/v).By comparing the optimal technological results of adding Clostridium butyricum to RUM fermentation process,determined the addition of Clostridium butyricum facilitates the formation of special flavors of RUM.