Open AccessPreliminary Study on Caproic Acid Production by Compound Bacterial Agent of Luzhou-Flavor Liquor Pit Mud
Author(s) -
Junwei Li,
Chao Zhang,
Qiushuo Xu,
Sun Lin,
Zhanqi Liu,
Xiaoyuan Dong
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/677/2/022120
Subject(s) - hexanoic acid , caproic acid , flavor , chemistry , fermentation , food science , chromatography , organic chemistry
Pit mud plays an important role in the fermentation of Luzhou-flavor liquor, It is a common problem for Luzhou-flavor liquors when the mud is aging and the fragrance is not prominent.Choose high quality mud, Inoculating the mash extract as a mixed bacterial solution in sodium acetate medium, Anaerobic culture method to increase the activity of anaerobic microorganisms, Increase hexanoic acid production; Characterization of hexanoic acid by color reaction of copper sulfate diethyl ether, Determination of hexanoic acid by gas chromatography, Its output is in the range of 1.5g/Lto 3.6 g/L, This is the production of mud maintenance liquid, Technical support is provided to prevent aging of the mud and improve the fragrance of the main body.