Abstract
To study the function of cellulase-producing bacteria in Chinese liquor fermentation, we analyzed the effect of these bacteria on enzyme activity and ester production in fermented grains. A strain of cellulase-producing bacteria was screened from the fermented grains of Chinese liquor and cultivated for 24 h, and then bacteria at 104 and 108/g were added to fermented grains. Enzyme activity, especially that of amylase and cellulase, was increased, as was the ester content, especially ethyl acetate and ethyl caproate, which increased in tandem with the amounts of bacteria used. The correlation between enzyme activity and ester production also increased as the amount of cellulase-producing bacteria increased.
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