Mechanism of wrinkling of Zhongqu and its impact on brewing quality

  • ZHU Liping ,
  • CHEN Liang ,
  • LAI Fuli ,
  • ZHANG Gang ,
  • LI Weiqin ,
  • TANG Jie ,
  • LIN Bin ,
  • ZHANG Lei ,
  • YANG Shengzhi ,
  • YANG Qiang ,
  • CHEN Shenxi
Expand
  • (Hubei Key Lab for Quality and Safety Control of Traditional Chinese Medicine and Healthcare Food, Jing Brand Research Institute, Jing Brand Co.Ltd., Huangshi 435100, China)

Received date: 2024-05-30

  Revised date: 2024-08-05

  Online published: 2025-07-11

Abstract

The Zhongqu with wrinkles was investigated, and the strain of wrinkling was identified as Rhizopus oryzae MZ1 and the mechanism of wrinkle formation was analyzed for the first time by strain screening and isolation, stereoscopic microscope observation, molecular biology techniques, and in-situ fermentation techniques.Through the optimal addition screening experiment, it was confirmed that the addition of R.oryzae MZ1 was positively correlated with the level of wrinkles produced by Zhongqu.When the amount of R.oryzae MZ1 was 0.50‰, the quality of the base liquor was better, with an increase of 69.7% in ethyl acetate and a decrease of 22.3% in higher alcohols.This study provides an example to guide the interpretation of some productive phenomena and offers scientific guideline for actual production.

Cite this article

ZHU Liping , CHEN Liang , LAI Fuli , ZHANG Gang , LI Weiqin , TANG Jie , LIN Bin , ZHANG Lei , YANG Shengzhi , YANG Qiang , CHEN Shenxi . Mechanism of wrinkling of Zhongqu and its impact on brewing quality[J]. Food and Fermentation Industries, 2025 , 51(12) : 207 -214 . DOI: 10.13995/j.cnki.11-1802/ts.040050

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