Analysis of Daqu Enzymes from the Core Production Area of Maotai-flavor Liquor
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this study, Daqu from the Maotai-flavor liquor core production area of Maotai Town and the molds isolated from the Daqu were used as research materials, the physicochemical indices, hydrolase activity, fungal hydrolase composition and enzyme activitiesof the Daqu samples of five Maotai-flavor liquor distilleries were analyzed, and the relationship between the moldsof Maotai-flavor Daqu and the function of Daqu. The results showed that the saccharification powerof Maotai-flavor Daqu differed significantly 86.91~535.06 mg/(g·h), with insignificant differences in other physical and chemical indices. The activities of various hydrolases were detected in all the five Daqu samples, but the differences of liquefaction enzyme, saccharification enzyme, cellulase, lipase and phytase were relatively large, which might be related to the mold species in Daqu. In addition, the analysis of the enzyme-producing activity of the mold isolated from Daqu revealed that the isolated molds could produce a variety of enzymes, and the activities of saccharification enzyme (0~1724.56 U/g) and neutral protease (0~2671.00 U/g) were different. Aspergillus sp. mainly produced saccharification enzyme, protease and pectinase, Mucor sp. Mainly produced saccharification enzyme and protease, Rhizopus sp. mainly produced saccharification enzyme, Penicillium sp. mainly produced lipase and pectinase, indicating that molds play an important role in the formation of the enzymatic system in Daqu.
