Bacilluslicheniformis and application thereof

The invention relates to a Bacilluslicheniformis BG05 strain CCTCC NO.M2010251 and application thereof in the production of a strong-flavor and Maotai-flavor liquor. The optimum pH value of the strain is about 7.0, the optimum growth temperature is 40-50 DEG C, soybeans or chaff is used as the ferme...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	YANG TUANYUAN, XIONG XIAOMAO, ZHANG MINGCHUN, CAO JINGHUA, CHEN MAOBIN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The invention relates to a Bacilluslicheniformis BG05 strain CCTCC NO.M2010251 and application thereof in the production of a strong-flavor and Maotai-flavor liquor. The optimum pH value of the strain is about 7.0, the optimum growth temperature is 40-50 DEG C, soybeans or chaff is used as the fermentation substrate and can send out aroma, and the fermentation substrate has a high free amino acid content and has favorable heat resistance. Thus, the strain is applicable to the fermentation production of a strong-flavor and Maotai-flavor liquor based on a solid-state method, can enhance the flavor of high-temperature yeast for production, promotes the typical flavor of the strong-flavor and Maotai-flavor liquor, and is economic and environment friendly.