Correlation between yeast isolated from Luzhiu-flavour liquor brewing environment and the generating of acetic acid and ethyl acetate in fermentation

In order to explorer the correlation between yeasts and the generating of acetic acid or ethyl acetate in Luzhou-flavor Liquor fermentation, 122 strains isolated from all stage of the fermentation were inoculated in special semisolid medium ( prepared with fermentative grain and yellow water, without be sterilized) and fermented for 75 days, then acetic acid and ethyl acetate were detected, the medium not be inoculated and the fermentative grain in the pit were set as the blank control and the normal control respectively. The result showed that 84 strains could enhance the generating of ethyl acetate compared with the blank control and 54strains stimulated its generating with a highest content of 3.74g/L accounting to 3.94 times the normal control.120 strains could restrain the generating of acetic acid compared with the blank control, 15 strains inhibit its generating, the content of acetic acid was only 2.03×10-4g/L accounting to 0.13% of the normal control, while no clear correspondence between 122 strains of yeast and the generating of acetic acid or ethyl acetate could be deduced based the above results.