Abstract: Caproic acid bacteria play a decisive role in the alcohol fermentation of Luzhou-flavor Daqu The quantity of Caproic acid bacteria has a direct impact on the quality of fermented Luzhou-flavor Daqu. This paper studied the change of caproic acid production in caproic acid bacteria fermenting liquid under different pH,heat treatment,and the different addition amount of sodium acetate. The optimal conditions for nutrient solution were as follows: pH6. 5,heat treatment at 80 ℃ for 6 min,and 15g /L sodium acetate. At the same time,compared with the control group containing Vc,the addition of Vc in the caproic acid bacteria cultures could increase the yield of caproic acid and the aroma components in fermented Luzhou-flavor Daqu,thus improve the liquor yield,the liquor quality,and the flavor.
马荣山,曹贞. Vc在浓香型大曲发酵酒中的应用[J]. 食品与发酵工业, 2014, 40(05): 98-100.
MA Rong-shan,CAO Zhen. Application of Vc in the fermentation of Luzhou-flavor Daqu[J]. Food and Fermentation Industries, 2014, 40(05): 98-100.