Study On The Characteristics Of Anaerobic Bacteria During Brewing Process Of Maotai Liquor

The Maotai liquor(Guizhou-Jane-Wine) was chosen as the representative,and selected the upper, middle and lower during brewing process from three different years of workshop of a pit(remote Maotai odder workshop, class 9; 30-year-old workshop, class 2; new workshop, class 23; respectively) as the object of study for a period of one year. Changes in the physicochemical properties of water, acidity and sugar during brewing process of Maotai liquor were studied. And the results found out that water is relatively stable in fermented grains, fluctuating between 45-55%. The acidity in fermented grains during different pits and layers had significant differences.Furthermore, the changes of sugar content had a certain relationship to the acidity and the number of anaerobic bacteria in fermented grains.The number of bacteria represent the similar changing trend at each layer of different pits by determine the viable counts of bacteria. Besides, the study also found out that the number of anaerobic bacteria and acidity had a certain relationship in fermented grains, so do with the content of sugar. While the number of anaerobic bacteria had little relationship with the age of the pits, and anaerobic bacteria all reached at 104-105 order of magnitude.In anaerobic workstations, streak plate method was used to isolate and screen 22 strains of anaerobic bacteria from fermented grains of Jane wine. According to the classification of biology, anaerobic bacteria can be divided into: facultative anaerobe,facultative aerobic bacteria and strict anaerobe. Among them, 7 strains of strict anaerobe which are isolated from fermented grains of Jane wine are FKBL1.0,FKBL1.02, FKBL1.03, FKBL1.04, FKBL1.05, FKBL1.06, FKBL1.07, respectively.13 strains of facultative anaerobe are FKBL1.010, FKBL1.011, FKBL1.012,FKBL1.013, FKBL1.014, FKBL1.015, FKBL1.016, FKBL1.017, FKBL1.018,FKBL1.019, FKBL1.020, FKBL1.021 and FKBL1.022, respectively. And 2 strains of facultative aerobic bacteria are FKBL1.08 and FKBL1.09 respectively. According to morphological, physiological and biochemical experiments, Bergey's Manual ofSystemaic Bacteriology and molecular biology identification, FKBL1.01, FKBL1.07 belong to Clotridium xylanolyticum; FKBL1.02, FKBL1.05 and FKBL1.06 belong to Clostridium premarket; FKBL1.03 belongs to Clostridium butyricum; FKBL1.04 belongs to the proximal end of Clostridium; FKBL1.08 belongs to bacillus cereus;FKBL1.09 belongs to Bacillus circulans; FKBL1.10 belongs to Hough Enterobacter;FKBL1.11, FKBL1.12 and FKBL1.14 all belong to Enterobacter sakazakii;FKBL1.13, FKBL1.15, FKBL1.17, FKBL1.19, FKBL1.20 and FKBL1.21 all belong to Bacillus licheniformis; FKBL1.16 belong to Bacillus novalis; FKBL1.18 belongs to Sonora Desert Bacillus; and FKBL1.22 belongs to methytotrophy Bacillus.By simulating solid-state fermentation for strict anaerobe and conducting sensory evaluation for the results of fermentation results, FKBL1.01 and FKBL1.05 were found out to be strict anaerobe which had stronger smell of sauce odor. Using GC-MS to analysis FKBL1.01 and FKBL1.05, the higher pyrazine compounds is main substance of Maotai which can produce smell of sauce odor by compared the results with the control group.