Study on the Relationship between the Physiological Activity of Fermented Products by Stacking Fermentation and the Quality of Baiyunbian Liquor

The physiological activity of microbes in stacking fermentation process in Baiyunbian Distillery was studied by use of different culture mediums and different substrate.Meanwhile,the physiological activities of five different fermented products by stacking fermentation in Baiyunbian Distillery were analyzed and compared.The results showed that the physiological activity of microbes could be detected only with YPD culture medium(yeast extract peptone dextrose medium),the addition of starch,sucrose and glucose in YPD culture medium would influence the physiological activity of the cultured microbes(glucose had the strongest influence,then followed by sucrose and starch),there was some difference in physiological activities among the five different fermented products(No.1 and No.2 fermented products had stronger physiological activities and No.3,No.4 and No.5 fermented products had weaker physiological activities),furthermore,the quality of the produced liquor by No.1 and No.2 fermented products was also better than that by No.3,No.4 and No.5 fermented products.