Study On The Prevention And Control Of Bacillus Sp.volatile Substances On Paddy Rice Mildew

Glutinous rice wine is a traditional specialty food in my country with rich nutrition.At present,there are many researches on its koji making method,brewing process,and nutritional components.However,the antioxidant function,material basis and production pathway of glutinous rice wine,and the anti-oxidant properties of glutinous rice wine Related issues such as oxidation mechanism have not been reported yet.In this study,glutinous rice dessert wines were produced through the fermentation of different sweet koji,and the differences in their antioxidant capacity,the content of antioxidant substances and their dynamic changes were determined,and the material basis of glutinous rice desserts antioxidants was clarified.The sweetness was analyzed by high-throughput sequencing.The microbial community structure of distilled koji explored the influence of microbes of distilled koji on the antioxidant substances of glutinous rice dessert,which is of great significance for improving the nutrition and function of glutinous rice dessert wine and guiding the production of functional dessert wine.The main findings are as follows:(1)The antioxidant activity of glutinous rice sweet wine fermented by nine kinds of sweet wine koji was taken as the quality index and comprehensively evaluated by different antioxidant activity determination methods.The antioxidant activity of glutinous rice sweet wine fermented by XG and LF sweet wine koji was the highest,which was about 0.4 mg/mL.The results showed that the saccharification ability and water content of sweet wine koji had no correlation with the antioxidant ability of glutinous rice sweet wine.There was a significant positive correlation between protease activity and antioxidant capacity of glutinous rice dessert wine(P<0.01).(2)Determination of nine kinds of glutinous rice wine fermented liquid content of polyphenols,flavonoids,protein,polypeptide,results show that the big difference on the content of proteins,peptides,and the content of polyphenols,flavonoids difference is small,by against oxide qualitative content and antioxidant capacity correlation analysis,the results showed that the glutinous rice wine polyphenol content and antioxidant capacity of significant positive correlation(P<0.05),The flavonoids content of glutinous rice wine had no correlation with the antioxidant capacity,while the polypeptide content of glutinous rice wine had a significant positive correlation with the antioxidant capacity(P<0.01),and the protein content of glutinous rice wine had a significant positive correlation with the antioxidant capacity(P<0.01).The results of protein gel electrophoresis showed that the small molecular peptides in glutinous rice wine had high antioxidant activity.At the.same time,protease inhibition experiment showed that the protease activity of liquor koji had no relationship with the content of polyphenols and flavonoids in sweet wine.The antioxidant capacity of glutinous rice sweet wine increased gradually,polyphenols and polypeptides were the main antioxidant substances,and the polypeptides decreased after 96 h.At this time,polyphenols were the main antioxidant substances in glutinous rice sweet wine.After 144 h of further ripening,the antioxidant capacity tended to be stable,and the content of polyphenols was 0.6 mg/mL.Antioxidant capacity was 0.2mg/mL(Trolox equivalent).(3)Analysis of the microbial community of glutinous rice koji fermented koji:The analysis of the microbial community structure of six types of koji showed that the dominant strains of the six types of koji were Mucorales and Rhizopus,but the types and numbers of microorganisms were significantly different.Traditional sweet koji Liquor koji has a more complicated microbial community structure than Angel Sweet Liquor Koji,and the anti-oxidant ability of glutinous rice dessert wine produced by fermentation is also higher than that of Angel Liquor Koji.The microbial complexity analysis and the multi-sample comparison analysis of the microbial koji show that the glutinous rice dessert wine produced by fermentation of similar microbial community structure has similar antioxidant capacity,and the glutinous rice dessert wine produced by the microbial community structure is obviously different from the fermentation production of the glutinous rice dessert wine.The large difference in abilities indicates that the microbial community structure of koji is related to the antioxidant capacity of glutinous rice wine.The genus Pediococcus and Lactococcus of the saccharomyces cerevisiae have a significant positive correlation with the antioxidant capacity of glutinous rice dessert,and the antioxidation ability of Mucor and Aspergillus in the saccharomyces fungus is significantly positively correlated with the antioxidant capacity of glutinous rice dessert.