Food and Fermentation Industries >

2022 , Vol. 48 >Issue 17: 93 - 101

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029964

Analysis of key factors influencing fermentation characteristics of traditional Jiuyao

  • LI Haoying ,
  • XU Yan ,
  • WANG Dong
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  • 1(The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)
    2(School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2021-11-29

  Revised date: 2021-12-10

  Online published: 2022-10-01

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Abstract

Chinese traditional Jiuyao (the fermentation starter of Chinese traditional rice wine, Mijiu) has a wide range of sources and different fermentation characteristics. Exploring the key factors influencing the fermentation characteristics of different Jiuyao is helpful to control the production and improve the quality of Mijiu. Two different types of Jiuyao by natural culture, saccharification-type Jiuyao (SJ) and saccharification and fermentation-type Jiuyao (SFJ), were used for the fermentation of Mijiu. The key factors that may cause differences in the fermentation characteristics of different Jiuyao were explored. Based on correlation analysis and experimental verification of Mijiu fermentation, the results showed that key factors influencing the fermentation characteristics of Jiuyao was the acidic protease activity of Jiuyao, though the content and fermentation characteristics of yeast were also very important. The increase of acidic protease activity of Jiuyao could improve the fermentation performance by modifying the content of α-amino nitrogen required by yeast growth and thus affecting yeast proliferation at the initial stage of Mijiu fermentation. It could even convert a saccharification-type Jiuyao into a saccharification and fermentation-type one. Therefore, the activity of acidic protease in Jiuyao could be an important indicator for predicting the fermentation characteristics and the classification of Jiuyao. These results provide reference for the classification of Jiuyao as well as the control of Mijiu production.

Key words： Mijiu(Chinese traditional rice wine); Jiuyao (fermentation starter of Chinese traditional rice wine); fermentation characteristics; yeast; acidic protease

Cite this article

LI Haoying , XU Yan , WANG Dong . Analysis of key factors influencing fermentation characteristics of traditional Jiuyao[J]. Food and Fermentation Industries, 2022 , 48(17) : 93 -101 . DOI: 10.13995/j.cnki.11-1802/ts.029964

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