The Production Process Research Of Baiyunbian Liquor And Its Microbiologial Analysis

Baiyunbian combines the technology of luzhou and maotai liquor to form a unique production process. Baiyunbian’s unique production technology, environment and stable microbial created the distinct fragrant style.This study is concentrated on the production process and the main microorganisms of Baiyunbian. Through the research and analysis of Baiyunbian’s starter-making and fermentation production process, we try to exploring the key microorganisms that participation the formation of Baiyunbian’s characteristics. This study can lay a goog foundation for continuously improve the quality of Baiyunbian.Different bacteria and fungi were isolated from high temperature starter, worm starter and wheat. The advantage fungis separated from wheat and high temperature starter were similar with P.s spectabilis. The advantage bacterials were basicially same with B.amyloliquefaciens and B.subtilis respectively. But there is a great difference between high temperature and worm starter with the advantage fungi and bacteria. A.corymbifera and R.pusillu were the main fungi of worm starters.The brewing process of Baiyunbian used shorthorn as raw material. Through three times of feeding, ten times of operation, nine times of fermentation, eight times of frown wine and seven times of stacking. We found the result that the medium added with glucose produced gas faster. That’s mean the stronger physiological activity the microorganisms have the better quality of wine it produced.By optimizing the efficient enrichment methods of microbes from different fermentation stuff and analyzed the total microbe’s DNA. We found that during the fermentation process, Baiyunbian has the same fungal species and numbers as Maotai and the same bacteria species and numbers as Luzhou liquor.