Biochemical characterisation and dominance of different hydrolases in different types of Daqu – a Chinese industrial fermentation starter

• DOI: 10.1002/jsfa.8445
• Publication Date: 2017-05-25T17:16:50Z
• Authors: Jingjing Liu; Jingyu Chen; Yi Fan; Xiaoning Huang; Beizhong Han
• Keywords: Flavour; Esterase; Starter; Fermentation starter

Daqu is a fermentative saccharification agent that used to initiate fermentation in the production of Chinese liquor and vinegar. This study investigated differences amylase, protease esterase dominance different types Daqu, which can be useful for quality control flavor improvement by enzyme technology.Hydrolase activities samples were compared principal component analysis (PCA). Based on protein electrophoresis 1 H NMR spectroscopy, patterns metabolites further analysed. The results indicated highest amylase diversities found low/medium-temperature had light-flavour strong-flavour. Proteases play significant role determining high-temperature sauce-flavour. Furthermore, contributions both strong sauce flavour development are similar.Results from present work showed leading technology Daqu. © 2017 Society Chemical Industry.