70 results about "Rhizopus" patented technology

The invention relates to the technical field of tailing sand treatment, in particular to a method for repairing vanadium titano-magnetite tailing sand by utilizing plants, which comprises the following steps: ploughing and flattening the surface layer of the tailing sand, then applying an organic modifier and a pH regulator, and fully mixing with the tailing sand of 20-40cm on the surface layer; synchronously applying a microbial agent containing heteroform rhizopus in the plant growth substrate, and sowing bermuda grass; performing field management after the cynodon dactylon seedlings survive; after at least one complete growth cycle of the cynodon dactylon is completed and the cynodon dactylon enters a mature period, stubbles of 5-10 cm are reserved by using a harvesting machine for cradling so as to ensure that the cynodon dactylon keeps necessary growing points, so that the cynodon dactylon can be quickly regenerated in the next growing season, and then the cradled cynodon dactylon is treated. The phytoremediation efficiency of the vanadium titano-magnetite tailing sand can be improved, and ecological restoration, resource circulation and environmental safety are also considered.

The invention discloses a preparation method of linolenic acid structural ester with synergistic biological activity, and relates to the technical field of linolenic acid structural ester preparation.The preparation method comprises the steps that specific lipase is prepared through rhizopus wei, and after an SBA-15 molecular sieve is treated, the lipase is fixed to prepare a composite catalyst; the preparation method comprises the following steps: after hydroxyl protection of quercetin, esterifying quercetin with EPA to obtain quercetin-EPA ester; esterifying glycerol and linolenic acid in the presence of a composite catalyst and microwaves, and purifying to obtain an intermediate product; carrying out microwave catalytic ester exchange on the intermediate product and quercetin-EPA ester in tert-butyl alcohol through a composite catalyst to obtain a crude product; and removing impurities from the crude product by a urea adduction method, and carrying out molecular distillation graded purification, column chromatography, deodorization and filtration to obtain a final product. According to the invention, linolenic acid, quercetin and EPA are combined through molecular design to form a compound structure ester with a multi-target effect, and the linolenic acid, quercetin and EPA achieve functional complementation through a synergistic effect, so that the biological activity of the compound structure ester is enhanced.

The invention belongs to the technical field of sodium ion batteries, and relates to a hard carbon negative electrode material synthesized by rhizopus through a Maillard reaction, and a preparation method and application thereof. The material is prepared by taking a rhizopus hypha and glucose co-hydrothermal product as a carbon source, carrying out Maillard reaction on the rhizopus hypha and glucose co-hydrothermal reaction, and carrying out high-temperature carbonization on the product, thereby obtaining the hard carbon negative electrode material. The hard carbon negative electrode material prepared by the invention shows high specific capacity, good cycling stability and excellent rate capability and coulombic efficiency. Meanwhile, the preparation method provided by the invention is simple, rapid, efficient and convenient, mild in condition and easy to control, can effectively introduce sodium storage gain impurity elements into the hard carbon material, and is helpful for promoting the development of the hard carbon negative electrode material of the sodium-ion battery.

The invention discloses a distiller's yeast for rice wine production and a preparation method thereof. The preparation method pre-treats DM-301 macroporous adsorption resin and SiO2 aerogel with anhydrous ethanol and β-phenylethanol solution, then adds flour, water, edible yeast and acetic acid for the first fermentation, adds flour and lactic acid for the second fermentation to make filling material, and finally rice flour, filling material, mother koji and water are made into koji balls in a certain proportion, and the koji is dried in the air. The preparation method of the distiller's yeast of the present invention is similar to the step of making bread. The prepared distiller's yeast can not only suppress the pollution of some pathogens and miscellaneous bacteria, but also make full use of the loose and porous characteristics of the filling material to promote the growth of yeast and rhizopus, improve the survival ability of beneficial bacteria, and then shorten the fermentation time, improve the fermentation efficiency of rice wine, and improve the quality of the brewed rice wine and yellow wine.

This invention discloses a method for improving the flavor of sweet rice wine through low-temperature fermentation and its brewing technique, relating to the field of winemaking technology. First, a short-term temperature increase (28-30℃) is implemented in the early stages of fermentation to create an optimal environment for efficient saccharification and flavor precursor accumulation in Rhizopus. Subsequently, a low-temperature stage (15-20℃) is initiated, under which slow primary fermentation and flavor maturation, primarily driven by yeast, take place. The "staged temperature-increase saccharification + low-temperature fermentation" process provided by this invention does not rely on psychrophilic strains or exogenous enzyme additives; it can be achieved through optimization of process parameters. This method not only successfully solves the core problem of insufficient saccharification kinetics at low temperatures, ensuring the smooth progress of the fermentation process, but also significantly improves the sensory quality of the final sweet rice wine (more complex and harmonious flavor), as well as the content of umami and sweet amino acids. Furthermore, this process is highly controllable and suitable for large-scale production, providing a novel technological path for the green and efficient brewing of high-quality sweet rice wine.

This invention discloses a method for brewing a light-aroma baijiu using a mung bean compound koji starter and its preparation, belonging to the field of baijiu brewing technology. The method uses 75%-80% red sorghum and 20%-25% mung beans as brewing raw materials. First, the mung beans are dehulled, crushed, and pre-treated by low-temperature steaming, then mixed with sorghum and steamed again for gelatinization. Separately, a mung bean compound koji starter inoculated with Rhizopus, Aspergillus oryzae, and ester-producing yeasts is prepared separately and blended with a light-aroma low-temperature koji starter at a ratio of 1:2-3, with the total koji amount being 19%-23% of the grain input. The mixture is then fermented in earthen vats for 28 days in a solid-state environment, with a peak temperature of 28-32℃ and an outlet temperature of 20-25℃. The middle section of the liquor is distilled, yielding 65% vol, and aged in earthenware jars for 3-6 months. This invention constructs a homologous fermentation system of "mung bean koji making—mung bean brewing—koji base," selectively enriching proteases and esterases, solving the problem of insufficient mung bean protein conversion. The finished liquor has a rich, light mung bean aroma and a mellow, sweet taste.

The invention provides fermented black beans with an anti-obesity effect as well as a preparation method and application of the fermented black beans, and relates to the field of fermented products. The preparation method comprises the following steps: soaking cleaned black beans with a polygonatum sibiricum enzymatic hydrolysate; sterilizing the soaked black beans, inoculating rhizopus, lactic acid bacillus and lactobacillus plantarum, and carrying out mixed fermentation; and drying the fermented black beans to obtain the fermented black beans with the anti-obesity effect. Through verification, the prepared fermented black beans can effectively relieve damage of a high-fat environment to the reproductive capacity of the nematodes, improve the automatic swimming capacity of the nematodes, improve the activity of antioxidant enzymes in the nematodes and remarkably reduce the content of triglyceride and free fatty acid in the high-fat nematodes, and the fermented black beans are proved to have a remarkable anti-obesity effect; meanwhile, the fermented black beans also have excellent sensory quality. The method overcomes the defects of poor sensory quality and poor function guidance of the fermented black beans in the prior art.

The invention provides a fermentation method for improving uniformity and dark color degree of cigar tobacco leaves and a product and application thereof. The fermentation method comprises the steps of inoculation with a complex microbial inoculant, tobacco leaf fermentation and fermentation ending, wherein the strains in the complex microbial inoculant comprise a combination of aspergillus niger, aspergillus oryzae and rhizopus strains. According to the method, mixed flora of aspergillus niger, aspergillus oryzae and rhizopus strains is adopted for inoculating the cigar tobacco leaves to promote fermentation, so that enzyme system complementation is achieved, generation of multi-target enzymes is covered, sufficient degradation of macromolecular substances is promoted, the fermentation effect is improved, and the fermented cigar tobacco leaf product with high uniformity and deep color degree is prepared.

The invention discloses a calcium-based soil conditioner as well as a preparation method and application thereof, and relates to the technical field of soil improvement. The calcium-based soil conditioner comprises straw, calcium salt, nitrogen-phosphorus-potassium fertilizer and acid-resistant bacillus. Compared with the prior art, after the calcium-based soil conditioner provided by the invention is added into the soil, the abundance of Xanthobacraceae (xanthobacteriaceae) and Xanthomonadaceae (xanthomonas family) in the soil is obviously increased, and meanwhile, the abundance of Aspergillus flavus (aspergillus) and the abundance of Rhizopus arrhzizus (rhizopus arrhizus) in the soil are also obviously reduced.

The invention discloses a brewing technology of medicinal and edible yellow wine and liqueur, and belongs to the technical field of yellow wine brewing. By adding the dried red dates, the saccharification rate and the health-care function are improved by utilizing natural sugar and active ingredients of the dried red dates; in the saccharification process, high-temperature-resistant alpha-amylase is added in stages, the temperature is accurately controlled, starch is rapidly degraded in cooperation with liquid saccharifying enzyme, the fermentation stage is subjected to aerobic / anaerobic staged control in combination with composite strains such as red yeast rice and rhizopus, generation of functional metabolites is promoted, meanwhile, a medicinal material extracting solution soaked in high-concentration white spirit is added, and the high-temperature-resistant starch is obtained. The efficient fusion and flavor balance of medicinal and edible components are realized, and the final finished product has a mellow taste and a health-preserving effect.

This invention discloses a process for producing sake based on multi-strain mixed fermentation and its flavor profile, belonging to the field of sake brewing technology. This invention provides a method using japonica rice from Northeast China as raw material, employing multi-strain, sequential low-temperature fermentation to regulate ester, acid, and alcohol production during the sake fermentation process. This results in a sake product with flavor compounds at levels and proportions comparable to Japanese sake. The strains include *Rhizopus oryzae*, *Rhizopus chinensis*, *Issaccharomyces orientalis*, and *Saccharomyces cerevisiae*. Compared to existing technologies, the microbial combination, inoculation amount, and inoculation sequence of this invention, combined with synergistic saccharification and fermentation, achieves a ratio of isoamyl acetate, ethyl hexanoate, ethyl lactate, and ethyl acetate, as well as a total ester content, reaching the levels of typical Japanese sake.

The invention provides application of rhizopus microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus It is found for the first time that the rhizopus microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Microsporus var. Moreover, the strain has the capabilities of producing cellulase, fixing nitrogen, decomposing inorganic phosphorus and producing siderophores, and pot experiments show that the strain can promote the growth of peppers. The invention provides a new way for biological prevention and control of pepper phytophthora blight, and has positive significance for reducing the use of pesticides and improving the yield and quality of pepper.

The invention belongs to the technical field of rice wine preparation, and particularly relates to rice wine as well as a preparation method and application thereof. The invention provides a preparation method of rice wine. The preparation method comprises the following steps: carrying out enzymolysis on rhizoma phragmitis, bamboo cane, alpha-amylase and water; adding polished round-grained rice flour, mung bean flour, saccharomycetes, bacillus paralicheniformis and rhizopus chinensis to prepare rice wine distiller's yeast; composite rice containing sticky rice and millet is used as a rice wine base material, and then rice wine distiller's yeast and coconut juice are added to prepare the rice wine. According to the technical scheme, release of functional active substances in the rhizoma phragmitis and the bamboo cane is improved, and active ingredients in the rice wine distiller's yeast are enriched; the polished round-grained rice flour, the mung bean flour, the saccharomycetes and the rhizopus chinensis are added, so that the taste of the rice wine is improved, and the fermentation efficiency of the rice wine is also improved. Therefore, the rice wine prepared by the invention not only has an anti-oxidation effect, but also can relieve fatigue, broaden the market variety and improve the value of the rice wine.

This invention belongs to the field of sodium-ion battery technology, and relates to the synthesis of hard carbon anode materials using Rhizopus molds via the Maillard reaction, its preparation method, and its application. The material uses the hydrothermal product of Rhizopus mold hyphae and glucose as a carbon source. After the Rhizopus mold hyphae and glucose undergo a Maillard reaction via hydrothermal treatment, the product is carbonized at high temperature to obtain the hard carbon anode material. The hard carbon anode material prepared by this invention exhibits high specific capacity, good cycle stability, and excellent rate performance and coulombic efficiency. Furthermore, the preparation method provided by this invention is simple, rapid, efficient, convenient, and under mild and easily controllable conditions. It can effectively introduce sodium-storage-enhancing heterogeneous elements into the hard carbon material, contributing to the development of hard carbon anode materials for sodium-ion batteries.

The invention discloses a preparation method of instant high-energy fermented food balls. The method comprises the following steps: performing low-temperature ultrahigh-pressure treatment, liquid nitrogen quick-freezing, crushing, drying and ultra-fine crushing on pulp-containing fruit paste obtained in a citrus juicing process to obtain citrus fruit paste powder; slicing gastrodia elata, cooking, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain gastrodia elata powder; mixing steamed and cooled glutinous rice with rhizopus oryzae, and performing semi-sealed pre-fermentation to obtain glutinous rice fermentation liquor; the citrus powder and the gastrodia elata powder are mixed, a composite leavening agent is added, and the composite leavening agent is freeze-dried powder containing aspergillus tusolicus and rhizopus oryzae; adding the uniformly mixed citrus powder, gastrodia elata powder and composite leavening agent into the glutinous rice fermentation liquid, and continuing fermentation; and taking out the fermented material, adding whole milk powder and butter, and baking the compressed blank to obtain the high-energy concentrated food ball. Glutinous rice, citrus fruit paste and gastrodia elata are mixed and fermented, and protein and lipid substances are used as auxiliary materials, so that the natural high-energy food pills are prepared.

The invention discloses a method for preparing Tanbai through solid state fermentation of whole kidney beans and the prepared Tanbai, belongs to the technical field of food biological fermentation, and particularly relates to the method for preparing Tanbai through solid state fermentation of whole kidney beans, and the method comprises the steps that kidney beans are treated through a kidney bean seed coat pretreatment method, and pretreated kidney beans are obtained; the method comprises the following steps: taking rhizopus oligosporus RT-3, and carrying out fermentation culture on the rhizopus oligosporus RT-3 on a PDA (potato dextrose agar) flat plate until a bacterial film grows; taking the cooked rice, air-drying, crushing and sieving to obtain sterile rice flour; mixing the mycoderm with sterile rice flour, and grinding to obtain a leavening agent; kidney beans are pretreated and cooked, then the cooked kidney beans are mixed with food-grade lactic acid and a leavening agent, the mixture is put into a self-sealing bag with holes, constant-temperature standing culture is conducted, and the Tanbai is obtained. According to the method, the seed coats are treated by adopting ultrasonic waves, so that the seed coats generate cracks, the kidney bean Tanbei is prepared through solid-state fermentation, the obtained Tanbei rhizopus oligosporus grows vigorously and is good in state, and meanwhile, the property of the Tanbei rhizopus oligosporus is improved compared with that of kidney bean Tanbei without seed coat pretreatment.

The application belongs to the technical field of wine starter, and particularly relates to a Rhizopus strain, wine starter and a production method of rice wine; the Latin name of the Rhizopus strain is Rhizopus delemar b21, and the preservation number is CCTCC NO:2026399; the wine starter prepared by using the above Rhizopus b21 can significantly improve the aroma and taste of fermented products such as rice wine and sweet wine, and has stronger environmental adaptability and is more suitable for traditional wine starter and fermented food production; the most suitable inoculation amount of the wine starter brewed by using the above Rhizopus b21 or wine starter to brew rice wine is 0.5% to 1%.

The application discloses a kind of based on composite yeast synergistic metabolism-low temperature microaerophilic section fermentation apple fruit wine method, method, comprising: S0: apple lock fresh pretreatment, obtain bagged lock fresh apple;S1: wall breaking treatment;S2: vacuum flash sterilization;S3 three-stage fermentation, divided into four steps: S3.0 inoculant online activation;S4 online clarification-energy recovery;S5 cold flavoring-isobaric filling, obtain apple fruit wine finished product.The application adopts non-brewing yeast, brewing yeast and rhizopus three fungus coupling strategy, in the preparation of apple fruit wine early stage, add non-brewing yeast to produce fruity ester precursor, in the preparation of apple fruit wine late stage, add brewing yeast and rhizopus fermentation.The application uses apple as raw material, through "lock fresh-three temperature zone-three fungus coupling" integrated process, successfully solved the traditional fruit wine low juice yield, polyphenol loss is big, aroma single, batch fluctuation big and other pain points.

The invention discloses function strengthening yeast for brewing Luzhou-flavor liquor, application and a method. The function strengthening yeast is formed by mixing rhizopus mouldy bran, yeast mouldy bran and compound distiller's yeast. The rhizopus mouldy bran is prepared from rhizopus strains with the saccharifying power not lower than 1200 U / g; the yeast mouldy bran is prepared from a saccharomyces cerevisiae strain with the ethanol conversion rate of not less than 48% and the alcohol tolerance of not less than 12% vol. The compound vinasse yeast is prepared by taking the retort-out mother tank as a raw material, adding raw material bran, culturing and fermenting, and air-drying new microbial blocks formed on the surface layer of the vinasse heap. According to the method, strains with efficient and synergistic effects and specific performance are bred to prepare mouldy bran, the mouldy bran is scientifically matched with compound distiller's yeast rich in flavor precursor substances to form compound function strengthened yeast with complementary advantages, the strengthened yeast (compound bacterial system) is used as a saccharification fermentation agent, a two-stage fermentation mode of producing wine in a stone cellar and producing aroma in a mud cellar is innovatively adopted, the fermentation period is shortened, and the production cost is reduced. The wine yield and the proportion of high-quality wine are improved.

This invention provides a method for inhibiting the growth of a pathogenic mold by contacting the pathogenic mold with a synergistically effective amount of an NK1 antagonisfand an antifungal agent. This invention also provides a method for inhibiting the growth of a mammalian fungal pathogen by contacting the mammalian fungal pathogen with a synergistically effective amount of posaconazole and rolapitant. In some aspects, the mammalian fungal pathogen is a species of Candida (e.g., C. glabrata, C. auris, C. albicans, C. dubliniensis, or C. parapsilosis). Aspergillus, Cryptococcus, Mucor, orRhizopus. In addition, A surface disinfectant comprising a synergistic amount of an NK1 antagonist and an antifungal agent in admixture with a carrier or excipient.

The present application relates to a Rhizopus oligosporus CJCC02-20 strain deposited with Accession No. KCCM12893P and application thereof.

The application discloses a method for preparing river mud for dyeing and finishing of Xiangyun cotton by microbial fermentation, and the method comprises the following steps: drying and powdering mature saponaria pericarp, mixing the saponaria pericarp powder with deionized water to form a suspension, mixing rhizopus, glutinous rice powder and deionized water to ferment, mixing the suspension with the fermented mixture, adding yeast, separating the precipitate from the fermentation liquid by using a vacuum filter, retaining the obtained precipitate, adding silkworm chrysalis powder, cocoon powder, rice powder and white sugar into the precipitate and stirring, adding bacillus subtilis, carbonyl iron powder and hydroxyl apatite and continuing to stir, and placing the mixture in a water bath pot to ferment, finally mixing the fermented mixture with substandard river mud for dyeing and finishing of Xiangyun cotton and carrying out dyeing and finishing. The saponaria powder, silkworm chrysalis powder, silk powder, carbonyl iron powder and hydroxyl apatite are deeply decomposed by bacillus subtilis and yeast, the method can repair the river mud for dyeing and finishing of Xiangyun cotton, and the problem that the river mud for dyeing and finishing of Xiangyun cotton is gradually reduced and the natural dyeing and finishing mud cannot meet the production of Xiangyun cotton is solved.

The invention belongs to the technical field of active microorganisms, and particularly relates to Trichoderma reesei 5146-6, a microbial agent and application of the Trichoderma reesei 5146-6 in preparation of a biocontrol agent. The invention provides Trichoderma reesei 5146-6, which is proved to be capable of remarkably inhibiting the growth of phytopathogens such as rhizopus oryzae in the environment, metabolites of the Trichoderma reesei 5146-6 can inhibit various clinical pathogens, and broad-spectrum antibacterial active ingredients are expected to be further screened. In addition, the strain also has a plurality of extracellular enzyme secretion activities, including amylase and catalase, which are reported for the first time in the field.

This invention relates to the field of agricultural product storage, and more particularly to a fumigation method for preventing soft rot in agricultural products. The method involves fumigation using a cellulose-based material as a carrier, perillaldehyde and / or salicylaldehyde as a base, and the addition of isobutyric acid and / or 2-methylbutyric acid. This invention effectively inhibits and kills *Rhizopus spp.*, the pathogen causing soft rot in agricultural products, maintaining the physiological quality and nutritional value of agricultural products during storage, and significantly extending the storage period. This invention is highly effective, simple to operate, environmentally friendly and safe, and easily scaled up and industrialized.

The invention relates to the technical field of microorganisms, in particular to a brewing method of high-quality osmanthus-flavored white spirit based on osmanthus-flavored distiller's yeast, which optimizes the preparation method of osmanthus-flavored distiller's yeast, optimizes saccharomycetes and rhizopus oryzae capable of promoting growth in an osmanthus extracting solution during starter propagation, and innovatively adds dry osmanthus powder during distiller's yeast preparation. In addition, in the brewing process, dried sweet-scented osmanthus is added before fermentation, the aroma of the sweet-scented osmanthus wine is further enhanced, the aroma of the sweet-scented osmanthus wine is guaranteed to the maximum extent, meanwhile, bad aroma generated by soaking the wine can be removed after the raw wine is distilled, and the aroma quality of the sweet-scented osmanthus raw wine is effectively improved. The method provided by the invention can be used for large-scale production of sweet-scented osmanthus wine base and is beneficial to popularization of sweet-scented osmanthus wine.

This invention relates to the field of biocontrol bacteria technology, specifically to a type of barley brewing lees bacteria and its application in biological herbicides and fungicides, wherein the barley brewing lees bacteria is Bacillus subtilis (Bacillus subtilis). Bacillus subtle B9, whose 16S rDNA sequence is shown in SEQ ID NO:1, was deposited at the Guangdong Provincial Microbial Culture Collection Center on July 1, 2022, with accession number GDMCC No: 62595. The fermentation broth of *Bacillus oryzae* from this invention exhibits a 74.71% inhibitory effect on *Fusarium oxysporum* LM-C, and its inhibition rates on shoot length, root length, and fresh weight of *Rhizopus spp.* and *Oxalis spp.* seedlings all exceed 78%, making it suitable for preparing microbial herbicides.

According to the method, firstly, high-proportion bamboo powder is used as a carbon source, and by means of comprehensive regulation and control of bamboo flavones, cellobiose synthesized through fermentation and the like in the bamboo powder, cellulase producing genes and the like of bamboo-decomposing bacteria are induced and activated, so that the bamboo-decomposing bacteria are obtained; meanwhile, the cultivation environment, self-space hybridization, fusion, seed liquid, an enzymolysis agent, a permeation stabilizer, strain enrichment and the like of the bamboo degradation strains are regulated and controlled, and combined bacteria such as bacillus subtilis, aspergillus oryzae, lactic acid bacteria, saccharomycetes, rhizopus and the like are prepared; then the bamboo decomposition combined bacteria synergistically and interactively efficiently degrade nitrogen source bamboo fibers in directional fermentation under substrate optimization and multi-dimensional comprehensive regulation and control conditions, the nitrogen source bamboo fibers are converted and synthesized into high-quality mycoprotein, digestible bamboo protein, soluble sugar and other nutrient substances, the repression effect in the bamboo decomposition fermentation process is eliminated, and the bamboo decomposition effect is improved. The problems of low fermentation strain activity, low adaptability, low efficiency, poor synergy, biological safety, stability and the like are solved.

The invention discloses a preparation method of pineapple-flavored rice wine, which comprises the following steps: firstly, selecting fresh pineapples which are moderate in maturity and free from plant diseases and insect pests for flavor extraction, and heating, boiling and filtering to obtain a pineapple flavor extracting solution; then, selecting high-quality glutinous rice, performing soaking and cooking treatment, adding the diced pineapples, performing mixing, and adding Q303 rhizopus distiller's yeast for fermentation; and adding the extracted pineapple flavor extracting solution into a fermentation tank, and adding fruit wine yeast for secondary fermentation, so that the pineapple flavor and the rice wine are fully fused. And finally, filtering or distilling the fermented rice wine to obtain the pineapple-flavor rice wine. The rice wine prepared by the method disclosed by the invention has unique pineapple flavor, unique flavor and mellow taste, meets the requirements of consumers on novel and personalized drinks, and has relatively high market value and application prospect. The method is simple and easy to implement, raw materials are easy to obtain, production cost is low, and the method is suitable for industrial production.

The invention discloses a rhizopus delbrueckii MQG50203 strain and an application thereof. The strain is a strain MQG50203, is classified and named as Rhizopus deelemar, and is preserved in the China Center for Type Culture Collection in Wuhan, the preservation time is September 25, 2025, and the preservation number is CCTCC NO: M 20252119. The rhizopus delbrueckii MQG50203 can produce pleasant fruit fragrance, and has relatively high ester production capacity and starch hydrolysis activity; when the strain is applied to preparation of white koji and production of red koji wine, the brewed wine yield can be remarkably improved, the flavor of a wine body is enriched, and the strain is an excellent local characteristic strain.

The invention discloses a Maotai-flavor liquor production process, which belongs to the technical field of liquor brewing, and comprises the following processes: koji making, sorghum pretreatment, diastatic fermentation, distillation and ageing: selected wheat moistened grains are crushed, water is added to prepare koji blocks, the koji blocks are fermented for later use, and doors and windows are opened to ventilate and supplement external environmental microorganisms during koji turning; the method comprises the following steps: selecting sorghum, soaking in hot water to remove pectin, cooking in cooking equipment until the sorghum is well cooked, mixing with a koji block, adding Q303 rhizopus koji and millet koji, uniformly mixing, increasing the quantity and types of environmental microorganisms, carrying out aerobic stacking saccharification fermentation for 2-4 days, carrying out anaerobic fermentation in a fermentation tank for 30 days, distilling by adopting distillation equipment, and then loading base liquor into a pottery jar for ageing for 1-3 years; through the process, the wine yield can be improved, and the flavor quality is improved.