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Effect of Marine Bacillus BC-2 on the Health-Beneficial Ingredients of Flavor Liquor
Qingdao Langyatai Group Co., Ltd., Qingdao, China
Qingdao Langyatai Group Co., Ltd., Qingdao, China
Qingdao Langyatai Group Co., Ltd., Qingdao, China
- 1 Qingdao Langyatai Group Co., Ltd., Qingdao, China
- 2 Qingdao Langyatai Group Co., Ltd., Qingdao, China
- 3 Qingdao Langyatai Group Co., Ltd., Qingdao, China
Food and Nutrition Sciences·Volume 10 (2019)·Pages 606–612·Published 10 June 2019·DOI10.4236/fns.2019.106044
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Abstract
The main aroma component of Luzhou-flavor Liquor is ethyl caproate, which is combined with appropriate amount of ethyl butyrate, ethyl acetate, ethyl lactate and so on. By adding the marine bacillus BC-2 (Accession number: MK811408) to substrate sludge, the bacillus complex bacterial liquid (pit Mud Functional Bacterial liquid) has been modified. The complex bacterial liquid was used in the production of Luzhou-flavor Liquor and it dramatically promoted the content of health-beneficial ingredients in the new workshop. These results demonstrated that the marine bacillus BC-2 can effectively improve the quality and health benefit of Luzhou-flavor Liquor.
KeywordsLuzhou-Flavor LiquorMarine Bacillus BC-2Flavoring Components
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