Functional microbial agent for synthesizing caproic acid by degrading lactic acid and application thereof to pit mud curing

Abstract

The invention relates to a functional microbial agent with the function of synthesizing caproic acid by degrading lactic acid. The microbial agent is prepared from viable bacteria of clostridium tyrobutyricum, clostridium sporogenes and clostridium kluyveri and can be used for curing pit mud in a baijiu cellar. The mixed floras can be used for curing pit mud, reducing lactic acid accumulation in the pit mud and preventing the pit mud from hardening, and can increase the content of important flavor substances including caproic acid and ethyl caproate in baijiu to produce the high-quality baijiu.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a functional microbial bacterial agent capable of degrading lactic acid and synthesizing caproic acid, and a method for using the microbial bacterial agent to maintain cellars, delay aging of cellars, and improve wine quality. Background technique [0002] Mud pit fermentation is an important process feature of the production of Luzhou-flavor liquor. There are abundant brewing functional microorganisms inhabited in the pit mud, mainly Clostridium (such as caproic acid bacteria, butyric acid bacteria), Porphyromonas Bacillus, Methanosarcina and Methanogen, it is because of the massive growth, reproduction, metabolism and mutual synergy of these functional microorganisms that the Luzhou-flavor liquor with ethyl caproate and ethyl butyrate as the main aroma is formed. typical style. Therefore, the quality of pit mud determines the quality of liquor to a large extent, an...

AI Technical Summary

Problems solved by technology

However, in the actual production process, there are also problems of cellar aging, mainly manifested in the decrease of the water holding capacity of the cellar mud, dryness and hardening, and the appearance of white, green and red needle-like or granular crystals on the surface, which seriously affects the quality of liquor.

The main reasons for the degradation of the cellar pool are: 1. The moisture content of the grain grains in the cellar is not enough, and the exposure time after the cellar is too long causes the water to volatilize, causing the moisture content of the cellar mud to decrease

2. The acidity of the wine grains is too high, resulting in the accumulation of lactic acid. The lactic acid combines with Ca and Fe ions in the yellow mud to form calcium lactate and iron lactate precipitates. These precipitates accumulate in the pit mud, causing the pit mud to harden.

3. Pit mud compaction and water shortage affect the transfer of grain grain nutrients in the solid pit mud, resulting in the depletion of nutrients in the pit mud, seriously affecting the growth, reproduction and metabolic activity of microorganisms, resulting in the reduction of functional microorganisms, which is not conducive to the pit mud. The accumulation of microbial products accelerates the aging and decay of cellars