African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5232

Full Length Research Paper

Research on effect of Penicillium sp. in Luzhou-flavor liquor

Shangling Fang, Hong Liu, JiangBo Wang and MaoBin Chen*
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, College of Bioengineering, Hubei University of Technology, Wuhan 430068, China.
Email: [email protected]

  •  Accepted: 19 May 2011
  •  Published: 23 September 2011

Abstract

Penicillium sp. isolated from Daqu was as starting strain. In order to investigate the role ofPenicillium sp. in Luzhou-flavor liquor, Penicillium sp. was operated to Koji seeds and then simulated solid-state fermentation for liquor testing under different conditions, which included adding different amount of Koji seeds and Daqu. The results showed that, when 20% of Daqu was added, Penicillium sp. koji increased from 0.5 to 2%, compared with blank control group, liquor yield 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 added amount of koji seeds exceeded 1.0%, ethyl lactate content was higher than ethyl caproate content. When added amount ofPenicillium sp. koji was 1.0%, yield of liquor, total esters, total acid and the four esters were all enhanced with the increase amount of Daqu.

 

Key words: Penicillium sp.Daqu, Koji seeds, Luzhou-flavor liquor.