Production and Process Optimization of Moutai-Flavor Fermented Grains Bacterial Bran Koji
The beneficial brewing microorganisms domesticated for a long time in the fermented grains of Moutai-flavor liquor were used as the source of strains,and the bran was used as the raw material,abacterial bran koji with high bacterial count,acid resistance,ethanol resistance and high temperature resistance was successfully prepared by stacking culture method.The optimized bran koji-making process parameters were 55％moisture content,4％fermented grains powder,and 48 hours of culture time.The number of bacteria in bran koji produced by this process was(6.25±0.47)×1010CFU/g,which was significantly higher than that in Moutai-flavor Daqu(1.05±0.09)×107 CFU/g,and the difference was significant(P＜0.05).The results showed that compared with Moutai-flavor Daqu,bacterial bran koji had stronger growth ability in high acidity,high ethanol concentration and high temperature environment.The microbial structure and diversity of fermented grains and bran koji were analyzed by 16S rDNA sequencing,revealing that the main microbial groups in fermented grains were effectively retained in bacterial bran koji.The innovation of this study is to prepare bacterial bran koji with high bacterial count by stacking culture for the first time using long-term domesticated fermented grains microorganisms as strain sources.This study provides a new idea for the preparation process of bran koji,and also opens up a new way for the innovation of liquor-making process,which is expected to provide a new direction for the development of high-quality Moutai-flavor liquor.
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