Microbes Isolated from Chinese Rice Wine and Functions on Flavor Compounds in Special Culture Medium

The microbial which isolated and identified from Guyue Longshan rice wine mechanical fermented mash of different days ferment in the special culture medium,and then analysised their growth and the changes of flavor compounds in the special culture medium. Results showed that,53 microorganisms were isolated from the fermented mash,including 33 strains of bacteria,16 strains of fungi and 4 strains of yeast. By monitoring the growth of isolated microorganisms in the special culture medium,it was found that the growth of L211,L311 and M41 in bacteria was better,in which M41 was lactobacillus. And the growth of strain Y7 in yeast was better than others. Except for the fungal strains CO1 and MY4,the growth trend was consistent of others,the growth conditions of strains C122 and P181 slightly better than other mold. Experimental determination of strains producing flavor by GC-MS,detected a total of 142 kinds of flavor compounds produced by bacteria and fungi. The bacteria strain L311 was found that produce the total content of volatile flavor compounds of the highest,which followed by strain L15.And for fungi,the yeast production of flavor compounds was more prominent,and in the fungal the strain C01 produced the flavor compounds which was the most prominent.