The yeasts were isolated from near high temperature Daqu, and their fermentation performances were initially characterized via brewing Baijiu by purebred rice Qu, a fermenting agent made from a single species of yeast. First, the yeasts were isolated by gradient dilution coating method and identified by their morphological and biological characteristics, and then the process of making purebred rice Qu was optimized, including the moisture content of materials and the fermentation time. The results showed that four kinds of yeasts were obtained from near high temperature Daqu, named as Y1, Y2, Y3 and Y4, respectively. The present study identified Y1 as Wickerhamomyces anomalus, Y2 as Candida odintsovae, Y3 and Y4 as Saccharomyces cerevisiae. We found that incubating 7 days with 46% water contents were the optimal parameters in making purebred Rice Qu. About brewing Xiaoqu Baijiu, sorghum was used as a raw material while the purebred rice Qu and saccharifying enzyme were used as the saccharifying and fermenting agent. The fermentability of these four kinds of yeasts were in the order of: Saccharomyces cerevisiae Y3 > Saccharomyces cerevisiae Y4 > Wickerhamomyces anomalus Y1 > Candida odintsovae Y2. This study provides an effective way to improve the quality of Xiaoqu Baijiu and mining the microbial resources in Daqu.
GUO Yan
,
ZHONG Chidi
,
DONG Xiaoshan
,
WEI Chunhui
,
REN Zhiqiang
. Isolation and identification of yeast strains from near high temperature Daqu and characterization of their fermentation performance via brewing Baijiu by purebred rice Qu[J]. Food and Fermentation Industries, 2020
, 46(8)
: 78
-84
.
DOI: 10.13995/j.cnki.11-1802/ts.022537
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