Functional microbial agent for synthesizing caproic acid by degrading lactic acid and application thereof to pit mud curing

A technology of functional microorganisms and bacterial agents, applied in the field of winemaking, can solve the problems of lactic acid accumulation, affect the quality of liquor, and decrease the moisture content of pit mud, and achieve the effects of reducing the accumulation of lactic acid, broad application prospects, and increasing the content of caproic acid

Active Publication Date: 2016-03-09
LUZHOU PINCHUANG TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the actual production process, there are also problems of cellar aging, mainly manifested in the decrease of the water holding capacity of the cellar mud, dryness and hardening, and the appearance of white, green and red needle-like or granular crystals on the surface, which seriously affects the quality of liquor.
The main reasons for the degradation of the cellar pool are: 1. The moisture content of the grain grains in the cellar is not enough, and the exposure time after the cellar is too long causes the water to volatilize, causing the moisture content of the cellar mud to decrease
2. The acidity of the wine grains is too high, result...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment one, the preparation of bacterial agent of the present invention

[0029] Get Clostridium tyrobutyricum (Clostridium tyrobutyricum, preservation number: ATCC25755), Clostridium sporogenes (Clostridium sporogenes, preservation number: ATCC11437) and Clostridium kluyveri (Clostridium kluyveri, preservation number: ATCC8527) and respectively ferment in 20L fermentation tank, culture medium It is a semi-synthetic yellow water medium, with a liquid volume of 10 L, an inoculum volume of 10%, a temperature of 35° C., and anaerobic fermentation for 7 days.

[0030] Clostridium tyrobutyricum (Clostridium tyrobutyricum, preservation number: ATCC25755), Clostridium sporogenes (Clostridium sporogenes, preservation number: ATCC11437) and Clostridium kluyveri (Clostridium kluyveri, preservation number: ATCC8527) were streaked and inoculated from cryopreservation tubes to half Synthetic yellow water agar medium (sodium acetate 5g / L, ammonium sulfate 0.5g / L, dipotassium hydr...

Embodiment 2

[0031] Embodiment two uses bacterial agent of the present invention to carry out pit mud maintenance

[0032] Get the functional microbiome fermented liquid prepared in Example 1, the 1:1 equal-volume mixed solution of yellow water and water with a pH value of 5.0, and Daqu powder (Luzhou Huaiyu Koji Making Co., Ltd., Jiuxiang brand Daqu) according to the mass ratio Mix evenly at a ratio of 1:1:1.8 to make 115kg of pasty pit mud curing agent with a moisture content of about 60%.

[0033] After the pit is opened, apply the paste-like pit mud curing agent evenly on the pit wall and pit bottom, with a thickness of about 1cm. The next batch of grain grains is normally put into the cellar for fermentation to produce Luzhou-flavor liquor.

[0034] The result shows, adopt the cellar pond of the present invention's maintenance to compare with the cellar pond of traditional method maintenance (sprinkle koji powder, yellow water and tail wine), under same raw material and process product...

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PUM

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Abstract

The invention relates to a functional microbial agent with the function of synthesizing caproic acid by degrading lactic acid. The microbial agent is prepared from viable bacteria of clostridium tyrobutyricum, clostridium sporogenes and clostridium kluyveri and can be used for curing pit mud in a baijiu cellar. The mixed floras can be used for curing pit mud, reducing lactic acid accumulation in the pit mud and preventing the pit mud from hardening, and can increase the content of important flavor substances including caproic acid and ethyl caproate in baijiu to produce the high-quality baijiu.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a functional microbial bacterial agent capable of degrading lactic acid and synthesizing caproic acid, and a method for using the microbial bacterial agent to maintain cellars, delay aging of cellars, and improve wine quality. Background technique [0002] Mud pit fermentation is an important process feature of the production of Luzhou-flavor liquor. There are abundant brewing functional microorganisms inhabited in the pit mud, mainly Clostridium (such as caproic acid bacteria, butyric acid bacteria), Porphyromonas Bacillus, Methanosarcina and Methanogen, it is because of the massive growth, reproduction, metabolism and mutual synergy of these functional microorganisms that the Luzhou-flavor liquor with ethyl caproate and ethyl butyrate as the main aroma is formed. typical style. Therefore, the quality of pit mud determines the quality of liquor to a large extent, an...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12G3/02C12R1/145
CPCC12G3/02C12N1/20
Inventor 陆震鸣沈才洪许正宏史劲松王松涛马箭钱玮
Owner LUZHOU PINCHUANG TECH CO LTD
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