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Because of its high saccharifying power and abundant enzymes, it is suitable for wine production and is an important saccharification bacterium. With the development of sesame-flavor liquor in recent years, the acid protease activity of Hanoi Baiqu has gradually gained attention. Its role in the formation of aroma components of sesame-flavor liquor has gradually been recognized, and Aspergillus niger has become a saccharification in the brewing of sesame-flavor liquor. An important producer of enzymes and acidic proteases.
However, China's liquor production experience:
"When making koji, there are more mold spores, too much koji during the winemaking or the fermentation temperature is too high will bring bitterness to the finished wine," "a lot of spores make the wine bitter or mild bitter." During the later period of mold cultivation, with the extension of culture time, the water content is reduced and nutrients are lacking, and a large amount of spores will be produced. Not only that, as the culture environment becomes less suitable for the growth of the bacteria, there are often many harmful products (such as pigments and even toxins) that are generated, so that the song produces different flavors and even toxins.
Mold spores have a greater harm to wine, but the enzyme activity of mold is often proportional to the degree of maturity of bran, which poses a sharp contradiction with the demand for its enzyme activity. Blindly pursuing enzyme activity, making the white koji cultivation time is too long, bacteria aging, a large number of spores, and at the same time the amount of mold bran song is too large, are easy to make the wine body astringent, miscellaneous, especially for the elegant sesame-flavor liquor known More impact.
Spore detection method:
Due to the fact that the actual culture of bran can not accurately control the time, the detection of spore production is more accurate and reasonable. To achieve the purpose of checking whether spores have been produced, it can be achieved by using mold morphology observations or spore counting.
The existing methods generally include spore counting or insert culture, water immersion tablets, and the like.
Spore counts include photonephelometry, blood cell counting, plate colony counting, etc. The instruments that must be used are spore traps. These require spe- cialized operations. The plate count method takes several days and cannot meet actual production requirements. need.
For the observation of the morphology of Aspergillus bran, the mold should be made into a piece of water. The hyphae should be picked on a glass slide with a diluted solution, covered with a cover glass, and observed with an ordinary optical microscope. Although this can be seen, The state of production of spores, but the production of spores will disrupt the growth of mold on the bran, and spores, etc., and the need for special operations, and a long time. None of these existing methods can instantly and simply observe the bran growth state, and at the same time, they have certain requirements for operators, not bran workers can operate.
Look for gluten spores in bran or if the spores have begun to fly.
By comparison, it was found that a stereoscopic microscope can be used for quick and convenient observation.
The stereoscopic microscope can be enlarged to more than 200 times. At the same time, the stereoscopic image of reflected light and perspective light can be used to clearly observe the three-dimensional image of the B. mycelia, spores and sporangia, and the observation effect is excellent. The white song photo is shown in Figure 4.
In recent years, the sesame-flavor liquor represented by Jingzhi Distillery has gradually matured, and its research direction has also evolved from typical to exquisite and delicate, and it has made the wine more mature, softer and fuller. Therefore, it is necessary to grasp reasonable bran cultivation time. And the amount used to make various enzyme activities meet the technological requirements, and the number of spores is minimized, which is of great significance for the production of white wine, especially sesame-flavor liquor.
Through comparison of various enzyme activities and spore counts at different incubation times, the experiment found that Aspergillus niger in Hanoi will reach the required time for sporulation, the saccharification power has reached the required level, and the acid protease activity has also reached an acceptable level, and the saccharification power is further extended. There will not be much increase.
Therefore, the choice of spores just started to produce, about 24h as the timing of maturation.
By using the stereoscopic microscope to directly observe the bran in the culture, the spores growth of the mold can be conveniently and rapidly detected. The operation is simple and quick, and no professional operator is required.
Of course, for the bran saccharification power, Jingzhi Wine's many years of production practice of 900 U/g can fully meet the requirements. The requirements for protease activity are not yet clear, but it has been proved from practice that the current bran can produce high-quality sesame liqueurs.
However, China's liquor production experience:
"When making koji, there are more mold spores, too much koji during the winemaking or the fermentation temperature is too high will bring bitterness to the finished wine," "a lot of spores make the wine bitter or mild bitter." During the later period of mold cultivation, with the extension of culture time, the water content is reduced and nutrients are lacking, and a large amount of spores will be produced. Not only that, as the culture environment becomes less suitable for the growth of the bacteria, there are often many harmful products (such as pigments and even toxins) that are generated, so that the song produces different flavors and even toxins.
Mold spores have a greater harm to wine, but the enzyme activity of mold is often proportional to the degree of maturity of bran, which poses a sharp contradiction with the demand for its enzyme activity. Blindly pursuing enzyme activity, making the white koji cultivation time is too long, bacteria aging, a large number of spores, and at the same time the amount of mold bran song is too large, are easy to make the wine body astringent, miscellaneous, especially for the elegant sesame-flavor liquor known More impact.
Spore detection method:
Due to the fact that the actual culture of bran can not accurately control the time, the detection of spore production is more accurate and reasonable. To achieve the purpose of checking whether spores have been produced, it can be achieved by using mold morphology observations or spore counting.
The existing methods generally include spore counting or insert culture, water immersion tablets, and the like.
Spore counts include photonephelometry, blood cell counting, plate colony counting, etc. The instruments that must be used are spore traps. These require spe- cialized operations. The plate count method takes several days and cannot meet actual production requirements. need.
For the observation of the morphology of Aspergillus bran, the mold should be made into a piece of water. The hyphae should be picked on a glass slide with a diluted solution, covered with a cover glass, and observed with an ordinary optical microscope. Although this can be seen, The state of production of spores, but the production of spores will disrupt the growth of mold on the bran, and spores, etc., and the need for special operations, and a long time. None of these existing methods can instantly and simply observe the bran growth state, and at the same time, they have certain requirements for operators, not bran workers can operate.
Look for gluten spores in bran or if the spores have begun to fly.
By comparison, it was found that a stereoscopic microscope can be used for quick and convenient observation.
The stereoscopic microscope can be enlarged to more than 200 times. At the same time, the stereoscopic image of reflected light and perspective light can be used to clearly observe the three-dimensional image of the B. mycelia, spores and sporangia, and the observation effect is excellent. The white song photo is shown in Figure 4.
In recent years, the sesame-flavor liquor represented by Jingzhi Distillery has gradually matured, and its research direction has also evolved from typical to exquisite and delicate, and it has made the wine more mature, softer and fuller. Therefore, it is necessary to grasp reasonable bran cultivation time. And the amount used to make various enzyme activities meet the technological requirements, and the number of spores is minimized, which is of great significance for the production of white wine, especially sesame-flavor liquor.
Through comparison of various enzyme activities and spore counts at different incubation times, the experiment found that Aspergillus niger in Hanoi will reach the required time for sporulation, the saccharification power has reached the required level, and the acid protease activity has also reached an acceptable level, and the saccharification power is further extended. There will not be much increase.
Therefore, the choice of spores just started to produce, about 24h as the timing of maturation.
By using the stereoscopic microscope to directly observe the bran in the culture, the spores growth of the mold can be conveniently and rapidly detected. The operation is simple and quick, and no professional operator is required.
Of course, for the bran saccharification power, Jingzhi Wine's many years of production practice of 900 U/g can fully meet the requirements. The requirements for protease activity are not yet clear, but it has been proved from practice that the current bran can produce high-quality sesame liqueurs.
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