Effect Of Bacillus Licheniformis Isolates From Fen Flavo Liquo On The Quality Of Zizyphus Jujube Wine

Fen flavor is one of the major flavor types of Chinese liquor.Its aroma is elegant and coordinated,the taste is sweet and the aftertaste is refreshing.Bacteria play a major role in aroma and taste during liquor fermentation.Bacillus licheniformis is one of the important microorganisms that affect the flavor quality in liquor production.However,the bacteria in the fermented grains of Fen flavor liquor have not been analyzed and utilized.Zizyphus jujube is a kind of nutritious fruit.Xinjiang,as the largest Zizyphus jujube producing area in China,is rich in resources and excellent in quality.However,the local Zizyphus jujube industry has problems such as single product form and insufficient technological innovation.Among them,Zizyphus jujube products fermented by commercial yeast alone cannot expand the market better due to problems such as single flavor.Therefore,analyzing the bacterial diversity of Fen flavor liquor can not only help companies understand its fermentation process and provide a theoretical basis for production,but also use the Bacillus licheniformis strains found in it to optimize Zizyphus jujube wine products,thereby improving the quality of Zizyphus jujube wine and the additional value of Zizyphus jujube products.This article firstly analyzes the diversity of bacteria in the fermented grains of Fen flavor liquor,and then isolates and identifies the Bacillus in the fermented grains,screens the Bacillus licheniformis among them.Then,the basic physical and chemical indicators,flavor and volatile components of the Zizyphus jujube wine produced by the mixed fermentation of the sieved Bacillus licheniformis with different commercial yeasts(mixed fermentation)and the separately fermented by commercial yeasts(separately fermented)were tested and analyzed.The main research contents are as follows:(1)The bacterial populations in the fermented grains of Fen flavor liquor were investigated,and the bacterial diversity in the Dacha and Ercha fermented grains was analyzed and compared.The results showed that the bacterial diversity of the Ercha was significantly higher than that of the Dacha.The difference was mainly caused by lactic acid bacteria and a large number of bacillus was found in the fermented grains of Fen flavor liquor.(2)Isolation and identification of the bacillus in the fermented grains of Fen flavor liquor.65 strains of suspected Bacillus were isolated,after identification,it was determined that 19 strains belonged to Bacillus pumilus,13 strains belonged to Bacillus subtilis,2 strains belonged to Bacillus cereus and 30 strains belonged to Bacillus licheniformis.(3)Thirty strains of Bacillus licheniformis found in the fermented grains were selectively cultured,from the perspective of Zizyphus jujube wine fermentation,tests were carried out for sugar tolerance,acid tolerance,potassium bisulfite tolerance,and alcohol tolerance.The results showed that the growth status of Bacillus licheniformis E05-8 was relatively good in various tolerance tests,and it was most suitable for the fermentation of red date wine.(4)Multi-faceted detected and analysed of the effects and differences of Zizyphus jujube wine by separately and mixed fermentation.The results showed that,compared to the Zizyphus jujube wine fermented separately,the mixed fermented Zizyphus jujube wine generally has lower sugar content,higher alcohol content,yellower color,higher proportion of aromatic amino acids,higher citric acid and malic acid content,and more volatile components,indicating mixed fermentation Zizyphus jujube wine has the advantages of higher biotransformation efficiency,better color quality,richer flavor and so on.