Structure Solid State Fermentation Simulation System And Microbial Community Structure Analysis Of Maotai Liquor Stacking Fermentation、Fermentation Cellar

Maotai liquor brewing technology and special high requirements for brewing environment, and has a long growing period, the production process is unstable, poor continuity features, So that the brewing process Maotai liquor fermentation is difficult to grasp the many factors and study its effect on the fermentative production. The experiment to build a solid-state analog Maotai liquor fermentation system as the basis for their study solid state fermentation kinetics simulation;using GA-BP-ANN to optimize the solid-state analog and control the amount of acetaldehyde of Maotai liquor fermentation process; and to study the relationship between activity and aroma substances during the fermentation process; research Maotai liquor accumulation of bacterium community structure cellar fermentation stage by Using the method of construction of 16S rDNA and ITS clone libraries.The part 1 of this thesis:to optimize solid state fermentation medium through simulation Maotai liquor solid state fermentation processon by simulating the actual fermentation and other sectors on the basis of the wine fermentation engineering 、control science and other profcssionals;and to explore the feasibility and dynamic analysis to establish solid-state fermentation liquor system and study solid state fermentation kinetics; to optimize solid state fermentation medium simulation with Box-Behnken response surface method.The part 2 of this thesis:to research and analysis on the relationship between the four factors water ratio, temperature, DaQu volume, the content of glucoamylase and aldehyde production with Quadratic polynomial regression analysis and using GA-BP-ANN to optimize the solid-state analog and control the amount of acetaldehyde of Maotai liquor fermentation process.The part 3 of this thesis:the study was carry out On the basis of solid-state fermentation liquor system,measure six enzyme activity and content of aroma esters with HS-SPME-GC-FID, using SPSS19.0 for correlation analysis and multivariate statistical analysis to study the relationship Maotai liquor solid state fermentation process simulation function activity and aroma between OAVs.The part 4 of this thesis:to construct 16S rDNA clone library and ITS clone library, and analysis accumulation of fermentation、 pit entry fermented bacterial microflora by extracting Maotai liquor cellar stacked blessing spear, pit entry fermented grains total microbial DNA by ARDRA; analysis the accumulation of fermentation technology、pit entry fermented fungal microflora by PCR-RFLP, and thus reveal the secrets of Maotai liquor brewing production process.