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Isolation & Application of SGAS2004.0001 Esterifying Strain

Xie Yu-qiu

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Abstract

Two esterifying bacteria strains including SGAS2004.0001 and SGAS2004.0002 were obtained by transparent circle method coupled with the test of esterifying capability,alcohol resistant capability,and acid resistant capability.In addition,SGAS2004.0001 was used in liquor-making and starter-making experiments.The results suggested as follows: ethyl caproate content in produced base liquor increased by 25～35 mg/100 mL in average,and the use of bran starter(produced by SGAS2004.0001) in the production of liquor by double bottom fermentation or by multiple bottom fermentation could increase ethyl caproate content by 40～65 mg/100 mL in blending liquor and the produced liquor had better taste with elegant pits flavor.(Tran.by YUE Yang)

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What this paper is about

Two esterifying bacteria strains including SGAS2004.0001 and SGAS2004.0002 were obtained by transparent circle method coupled with the test of esterifying capability,alcohol resistant capability,and acid resistant capability.In addition,SGAS2004.0001 was used in liquor-making and starter-making experiments.The results suggested as follows: ethyl caproate content in produced base liquor increased by 25～35 mg/100 mL in average,and the use of bran starter(produced by SGAS2004.0001) in the production of liquor by double bottom fermentation or by multiple bottom fermentation could increase ethyl caproate content by 40～65 mg/100 mL in blending liquor and the produced liquor had better taste with elegant pits flavor.(Tran.by YUE Yang)

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Available abstract

Two esterifying bacteria strains including SGAS2004.0001 and SGAS2004.0002 were obtained by transparent circle method coupled with the test of esterifying capability,alcohol resistant capability,and acid resistant capability.In addition,SGAS2004.0001 was used in liquor-making and starter-making experiments.The results suggested as follows: ethyl caproate content in produced base liquor increased by 25～35 mg/100 mL in average,and the use of bran starter(produced by SGAS2004.0001) in the production of liquor by double bottom fermentation or by multiple bottom fermentation could increase ethyl caproate content by 40～65 mg/100 mL in blending liquor and the produced liquor had better taste with elegant pits flavor.(Tran.by YUE Yang)

Key concepts: Starter, Fermentation, Food science, Chemistry, Flavor, Bran, Taste, Alcohol

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