Isolation and Identification of Yeasts from Luzhou Flavor Daqu

Xinzhi Cao,Jia Liu,Jianming You,Linsheng Ren,Hongmei Ming

doi:10.4236/aim.2015.55030

Abstract

A yeast strain had been isolated by dilution-plate from the Daqu samples in our study. The strain was identified as a strain of Rhodotorula aurantiaca through observation of its morphological features, micromorphological observation and biolog identification system.

Highlights

Liquor is a unique traditional crafts, the Daqu is the essence of wine, the use of starch raw material with the Daqu, yeast for the saccharification and fermentation agent, by cooking, saccharification, fermentation, distillation, aging and blending of various types of brewed wine
Yeast is one of the main functions Daqu microflora, as these yeast are directly selected from fermentation substrate and nature, they can resistant to high concentrations of alcohol and can evolve in fermentation substrate and nature, they are more stable at high yield, high concentrations of alcohol and genetic performance
The purified strain was inoculated yeast identification and plate on the train reading of Biolog Microbial Identification System after the 48 h to reader data, the results shown below: As can be seen from the above Figure 2, only α-D-glucose showed positive, indicating that the strain can utilize α-D-glucose

Summary

Introduction

Liquor is a unique traditional crafts, the Daqu is the essence of wine, the use of starch (carbohydrate) raw material with the Daqu, yeast for the saccharification and fermentation agent, by cooking, saccharification, fermentation, distillation, aging and blending of various types of brewed wine. Wine quality is colorless (or yellow) transparent, aromatic scent of pure, mellow and clean entrance, high alcohol content, having ester compound as the main flavor after the storage of aging. Daqu is the driving force of liquor production, having a very important influence on the Liquor yield and quality. Yeast species and different number has great influence on the yield and style features of wine [4]-[6], screening and identification the yeast of Daqu, How to cite this paper: Cao, X.Z., You, J.M., Ming, H.M., Liu, J. and Ren, L.S.

Methods

Results

Conclusion