Twenty three strains of high temperature resistant bacteria were obtained from Maotai-flavor Daqu using the strategy of flavor orientation and structural sensory module of Maotai-flavor liquor. Through the sensory analysis at the end of solid and liquid fermentation, three strains producing typical Maotai-flavor were obtained. The strains were identified as Bacillus licheniformis by morphology and molecular biology. Through the temperature conditions optimization of liquid fermentation and comparative analysis of sensory smell, the temperature conditions were determined as follows: 37 ℃→50 ℃→55 ℃→60 ℃→65 ℃ temperature gradient fermentation for 10 d, each temperature fermented for 2 d at 150 r/min. Under this condition, the culture produced the strongest Maotai-flavor. This research provides a theoretical reference for microbial screening and flavor formation mechanism study in Maotai-flavor liquor brewing process.
WANG Xiaoping
,
HUANG Yongguang
,
ZHOU Wenmei
. Isolation, screening and identification of Maotai-flavor producing strains[J]. Food and Fermentation Industries, 2020
, 46(10)
: 179
-184
.
DOI: 10.13995/j.cnki.11-1802/ts.023220
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