Effects Of Chili Yarrow On Rhizopus Fungus,Yeast,Lactic Acid Bacteria And Its Application In Raw Meal Bran

Koji is the carrier of microorganisms,mainly including yeast,mold and a small number of bacteria,is the saccharifier,starter c μ L ture,flavoring agent of the brewing process of Chinese liquor,as the saying goes,"koji is the bone of wine",the quality of koji directly affects the wine yield and the taste and quality of wine.In the production process of traditional koji,the use of chili yarrow is more common,which can not only improve the quality of koji,but also retain the unique flavor of traditional rice wine,but also add some Chinese medicinal herbs,such as spicy butterfly,tangerine peel,licorice,etc.,to increase its taste and aroma.Since there are few studies on the effect of chili yarrow on the growth of microorganisms in koji,this paper mainly explores the growth activity of chili yarrow on the growth activity of rhizopus rhizopus,yeast and lactic acid bacteria,and finds the main effective parts and the most suitable addition method of chili yarrow,so as to optimize the production process of raw material bran koji and obtain a raw meal bran with high fermentation power and good quality.Its main research is as follows:(1)By studying the effects of different parts,different extraction temperatures and different dosages of Ryachi on the growth activity and tolerance of Saccharomyces cerevisiae Anqi,Rhizopus Q303 and Lactobacillus breve in koji,it was shown that Ryachi sica had different degrees of inhibitory effects on the growth of Triprillus oryzae,Saccharomyces cerevisiae and lactic acid bacteria,the weakest inhibitory effect on Tripperus oryzae and the strongest inhibitory effect on lactic acid bacteria,and the best addition method was 5%and 100℃ extracted from Ryachi leaf.The growth rate of yeast and lactic acid bacteria was inhibited in the early stage,but the growth rate of yeast increased after 24 h,and the growth rate of lactic acid bacteria increased after 28 h,and its activity was enhanced while inhibiting its growth.The yeast c μ L tured by chili yarrow can be grown in small amounts at 40℃ or 25%alcohol,and the acid resistance and salt resistance of lactic acid bacteria after cμ L tivation of chili yarrow will be improved to a certain extent.(2)The microorganisms c μ L tured by Saccharomyces saccharis can return to normal growth state and have better activity,and the alcohol production capacity of Saccharomyces cerevisiae and the acid production capacity of lactic acid bacteria have been significantly improved.The activity of yeast and lactic acid bacteria was the best when the addition amount of peppery yarrow leaves extracted at 100℃ was 5%;The sensory score of the microbial fermentation broth after the c μ L tivation of Spicy Yarrow was higher,among which the stem extract of Spicy Yarrow had a strong aroma but obvious bitterness,and the comprehensive score was that the microbial fermentation broth after 5%Spicy Yarrow leaf c μ L ture had the best taste.(3)By measuring the physicochemical indexes of raw bran with different contents of chili yarrow,it was found that the water acidity of raw gluten after adding chili yarrow extract did not change significantly,while the activity of koji saccharase produced after adding 5%chili yarrow leaf extract was as high as 4861U/g,which was 5%higher than that of the control group.The activity of amylase was 909.12U/g,which was 15%higher than that of the control group.Protease activity and liquefied enzyme activity were 15%and 7%higher than those of the control group,respectively,and the addition of 100℃ chili yarrow leaf extract with an amount of 5%to the raw bran co μ L d maximize the enzyme activity and liquefaction power of koji,so as to obtain a high fermentation power raw meal bran.After the analysis of the volatile substances of baijiu after brewing baijiu from different raw material bran,it was found that the content of aroma substances with honey,floral and fruity aromas in the wine body increased to varying degrees after adding chili yarrow,while the content of bitter substances and sour substances decreased,which proved that the flavor of baijiu brewed after adding chili yarrow was better,and therefore it showed that chili yarrow co μ L d improve the quality of koji,thereby affecting the taste of baijiu.