Rice wine is made to touch a lot of microorganisms, but it is zero oxygen, yeast and bacteria that play an important role in the fermentation process. Mold and yeast play a leading role in the production of rice wine; except for some lactic acid bacteria that multiply in soaked rice water, fermentation occurs lactic acid, which is conducive to the fermentation of mash and enhances the flavor of rice wine, most bacteria are obscure to rice wine production.
1. Mold
Mold is one of the earliest microorganisms used in Chinese history. The working people of China have gradually realized the effects of mold in their daily life and production practice thousands of years ago, and use them to make wine, make sauce (bean paste, soy sauce) and make curd milk, which are traditional Chinese fermented foods.
According to the results of the separation study of koji, the main microorganisms of mold in koji are as follows:
1． Aspergillus (aspergillus)
The hyphae of Aspergillus have a diaphra and are multicellular hyphae. The mycelium touching the culture medium breaks down the thick-walled podocytes, on which it produces an upright conidia stalk with an enlarged spherical parietal sac at the apex; a row or two rows of rod-like small stems are produced by radiation outside the parietal sac, and a string of conidia occurs at the tip of the small stem. The conidia of different species have different colors such as black, yellow, white and green. The shape, spore color and size of the conidia conidia are all important bases for determining the species.
Now, the rice wine industry uses 16 m Of aspergillus to make purebred wheat koji, and some use Aspergillus niger to make wheat koji. Aspergillus niger is the aspergillus niger in the red yeast, which has been cultivated in purebred and the bacterium has been determined to be as, 3.4319. Aspergillus niger mutant strain as.3.4427 is an excellent strain used for koji making and glycosylase production, its enzyme vitality is 3-5 times higher than other Aspergillus, and it can improve the saccharification ability and wine yield when used in rice wine production, but the finished wine will show a certain subtle odor.
Aspergillus niger and Aspergillus oryzae have their own characteristics and different effects. Aspergillus niger is dominated by glycosylated amylase, which produces glucose, which can be used directly for yeast, and the saccharification lasts for a long time. Glycosylated amylase is acid resistant. Aspergillus niger is used to make koji wine at a higher rate, but the quality of the wine is not as good as asygillus oryzae. Aspergillus oryzae is dominated by liquefied amylase, and the main products are dextrin, maltose and glucose. Liquefied amylase is acid-intolerant, has a staying power in fermentation, and has no potential. Aspergillus oryzae is used to make koji wine, and the wine yield is not as high as Aspergillus niger, but the quality of the wine is good.
