ISSN 2736-1756
Advanced Journal of Microbiology Research ISSN 2241-9837 Vol. 14 (3), pp. 001-006, March, 2020. © International Scholars Journals
Full Length Research Paper
Research on the effect of Penicillium sp. on Luzhou-flavor liquor
Shangling Fang, Hong Liu , JiangBo Wang and MaoBin Chen*
Key Laboratory of Industrial Microbiology, College of Bioengineering, Hubei University of Technology, Wuhan 430068, China.
Accepted 19 October, 2019
Abstract
Penicillium sp. was isolated from Daqu as a beginner strain. In order to investigate the role of Penicillium sp. in Luzhou-flavor liquor, Penicillium sp. was operated in Koji seeds and then simulated solid-state fermentation for liquor testing under different conditions. They included adding of different amounts of koji seeds and Daqu. The results showed that, when the amount of Daqu added was 20%, Penicillium sp. koji added increased from 0.5 to 2%, compared to blank control group. Liquor yield was reduced by 2.23% from 29.77%, total ester decreased by 1.70% from 37.25%, total acid increased by 6.57% from 12.41% and four esters had different degrees of decrease trend. While the amount of koji seeds added exceeded 1.0%, ethyl lactate content was higher than ethyl caproate content. When the amount of Penicillium sp. koji added was 1.0%, yield of liquor, total esters, total acid and the four esters were all enhanced with the increase in amount of Daqu.
Key words: Penicillium sp., Daqu, Koji seeds, Luzhou-flavor liquor.