In order to analyze the change of lactic acid and acetic acid contents and the bacterial flora structure in fermented grains during the fermentation of Fen-flavor Baijiu in LiPeiQi, and to isolate the stronger acid-producing strains from fermented grains. This paper analyzed the change of lactic acid and acetic acid contents in the Fen-flavor fermented grains during LiPeiQi at the stage of DaCha and ErCha by HPLC, and analyzed the changes of bacterial flora structure in fermented grains during the fermentation of Fen-flavor Baijiu by HiSeq high-throughput sequencing, then the strains with strong ability that produced lactic acid was isolated and screened by MRS medium. Further, the environmental tolerance of the strain had been studied. The contents of lactic acid and acetic acid at both DaCha and ErCha showed a wavy upward trend during the two-month fermentation period, and the initial contents of lactic acid and acetic acid in ErCha were basically the same as the main acids contents of the fermented grains at the time of leaving the vat during DaCha. In addition, the ratio of lactic acid to acetic acid in ErCha was always higher than that in DaCha. The change of flora structure of Lactobacillus during fermentation were consistent with the change of the lactic acid content. In the late fermentation period, the relative abundance of Lactobacillus increased significantly. Among the five strains of lactic acid-producing microorganisms screened from the late fermentation grains, Lactobacillus coryniformis and Pediococcs acidilactici could produce acid strongly. Also, that strains could tolerate acid and alcohol strongly. The change in lactic acid and acetic acid contents and in bacterial flora structure of fermented grains during the fermentation of Fen-flavor Baijiu in LiPeiQi provided basic information for microbial metabolic transformation later, and the screened strains have potential value for improving the flavor and taste of Fen-flavor Baijiu.
ZHAO Xinyi
,
ZHEN Pan
,
ZHAO Xinrui
,
HAN Ying
,
LI Jianghua
,
WANG Junyan
,
DU Guocheng
,
CHEN Jian
. Dynamic analysis of main acids and bacterial flora structure in the Fen-flavor fermented grains during LiPeiQi[J]. Food and Fermentation Industries, 2022
, 48(9)
: 26
-33
.
DOI: 10.13995/j.cnki.11-1802/ts.030090
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