Concentration of Higher Alcohols in Xiaoqu Liquor Induced by Enhanced Fermentation with Strains of Bacillus
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Abstract:
To explore the effect of Bacillus addition on higher alcohol content in Xiaoqu liquor, 13 Bacillus strains from Daqu were used as the starting strains. Through solid-state and liquid fermentation, two functional strains with the ability to reduce the higher alcohol content of Xiaoqu liquor were obtained. The strain B8 was identified as Bacillus licheniformis and strain B13 as Bacillus elezensis by morphological, physiological and biochemical analyses and 16S rDNA sequencing. The two functional Bacillus strains were used to make Bacillus fuqu, and small and medium scale solid-state fermentation experiments of xiaoqu liquor were carried out to verify the effect of Bacillus on the flavor substances of Xiaoqu liquor. The results showed that the enhanced fermentation with B8 and B13 could significantly reduce the contents of higher alcohols, which were mainly due to the reduction of isoamyl alcohol and isobutanol, and the production of trace n-amyl alcohol. The highest reduction rate for the pilot experiments reached 29.87%, which was lower than the contents of higher alcohols in the commercial finished liquor of Xiaoqu clear flavor liquor. The study provides a method for solving the problem of high content of higher alcohols in Xiaoqu liquor, which is expected to help improve the quality of Xiaoqu liquor.
