Study On Phytophthora And Enzyme System In

There are saccharification, Fermentation and increase flavor to Maotai flavor Daqu. The quantity of Daqu is large during the fermentation process. It is used to increase fermenting effect and aroma substance. In this paper, Daqu enzymes, three different storing Daqu,were researched, and we separated molds and detected their enzyme activity. The aim was to choose a kind of Daqu for wine, and measure quality of Daqu through enzyme activity and provide the reference for the production of high quality daqu,In this experiment, Maotai flavor Daqu from a distillery in Guizhou Province, including white Daqu, yellow Daqu and back Daqu. This time, we chose three kinds of Daqu by the new, three months storage, six months storage and nine months storage Chen Qu to study it, which were a total of 12 samples. The amylase, saccharifying enzyme, acid protease, neutral protease, alkaline protease, cellulase, hemicellulase, pectinase, tannin enzyme and lipase were detected. There are a variety of hydrolytic enzymes during storage, and the change trend was different. In the measure of Daqu quality, the acid protease,lipase and pectinase can also be used as a reference standard. In addition, in the liquorbrewing process, selection of storage for three months to six months of good wine Daqu. A total of nineteen strains of fungi isolated from Daqu, there were seven strains of Aspergillus,Eurotiμm cristatμm,Eurotiμm chevalieri, Aspergillus flavus, Aspergillus nidulans, Monascus ruber, Eurotiμm amsterdamand and Aspergillus tamarii respectively; five strains of Mucor, namely Mucor circinelloides,Rhizomucor pusillus, Absidia ramose, Absidia corymbifera and Circinella muscae; three strains of Penicilliμm, Penicilliμm crustosμm Penicilliμm solitμm and Penicilliμm roqueforti; 1 strains of Paecilomyces varioti, Scopulariopsis brevicaulis, Cephaliophora tropica and Irpex lacteus. Fungal species were different in different Daqu.During the storage process, the nμmber of the white Daqu was the most mold, and the nμmber difference of yellow and back was smaller. Through the determination of glucoamylase, acid protease, lipase, cellulase and pectinase to nineteen strains we found that five enzymes activity of each strain were different. A variety of enzymes of Aspergillus nidulans, Absidia rasmosa, Penicillium solitum and Aspergillus tamari were higher.