Screening of Lactic Acid Bacteria Suitable for Biological Acidification of Rice Soaking in Chinese Rice Wine

Abstract:

Rice soaking is an important step of the Chinese rice wine production. 160 strains of lactic acid bacteria were separated from the samples of rice wine brewing process and quickly screened according to the transparent circle on the potassium permanganate-potassium bromide agar plate. According to the results of physiological characteristics,acid yield of seriflux,antibacterial activity and produce of biogenic amine,one lactic acid bacteria suitable for biological acidification of rice soaking process was obtained. Strain B101 was identified to be Lactobacillus plantarum by16S rRNA sequencing. After inoculating L. plantarum B101,it can quickly improve the acidity of seriflux,shorten the time of soaking,and inhibit bacterial growth,improve the stability of the process of soaking,and effectively reduce the biogenic amine content of seriflux.