In this experiment, yeasts (Wickhamomyces anmalus FBKL 2.00K8, Debaryomyces coudertiii FBKL 2.0130, Starmerella apicola, Candida FBKL 2.0117) and bacteria (Bacillus licheniformis FBKL 1.0199 and Bacillus amylliquefaciens FBKL 1.0122) were used to prepare fortified Daqu, aiming to analysis the physical and chemical indicators and volatile components of fermented grains after adding the fortified Daqu into the solid-state fermentation experiment The results showed that the acidity of fermented grains increased gradually during fermentation, while the water, reducing sugar and amino nitrogen content were fluctuated. Headspace solid phase microextraction coupled with gas chromatography-mass spectrometry were used to determine the volatile components of fermented grains at different fermentation periods, 45 volatile components were identified, including esters, alcohols, aldehydes, acids and pyrazines. The results of volatile components showed that the fermented grains of adding with bacteria and yeast fortified Daqu had 21 and 20 volatile components respectively shared with the control group at the final period of fermentation. Compared with the control group, the content of ethyl acetate in the fermented grains added with FBKL2.00K8 increased by 49.9%, while the content of 2,3,5-trimethylpyrazine in the fermented grains added with FBKL 1.0122 and FBKL 1.0199 promoted 11.9% and 10.4% respectively. The results of this research could provide theoretical basis for the application of fortified Daqu in the improvement of Moutai-flavor Baijiu.
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