In the new process of bio-made koji technology, the enhanced function of bacteria and raw herbs to make koji; the old cellar aging technology of artificially cultivated pit mud by the "caproic acid bacteria, methanogen" binary complex; "red yeast esterase" in the cellar, outside the cellar Fermentation and Fragrance Technology: The use of these technologies has greatly improved the premium quality of liquor.
Liquor microorganisms proceeded from the study of functional bacteria, and further developed research into microbial communities: from raw yeast, understanding of bacteria and raw incense; isolation of butyric acid bacteria and caproic acid bacteria from pit mud; separation of red yeast from koji and dregs Esterified bacteria, propionic acid bacteria and other strengthening applications. Pit mud micro-ecosystem is a symbiotic system composed of anaerobic heterotrophic bacteria, methanogens, caproic acid bacteria, lactic acid bacteria, sulfate reducing bacteria and nitrate reducing bacteria, and various microorganisms. The solid-state fermentation process of Luzhou-flavor liquor is a typical process of succession of micro-ecological communities and symbiosis, co-enzyme and metabolism control processes among various species, which directly affect the yield and quality of liquor. To develop the composition and changes of various microbial compositions in the koji and pit mud, study the formation mechanism of Chinese liquor flavor factors, and facilitate the effective control of environmental conditions to achieve the production of high quality liquor.
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