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.