Abstract:

In order to explore mold species and functions in Maotai-flavored Daqu, a fermentation starter culture of Chinese
Maotai-flavored liquor, we used the dilution and plate spread method to isolate and screen molds in Maotai-flavored Daqu
from 6 manufacturers in Zunyi region of Guizhou province. Then, we combined morphological observation and fungal
rDNA-ITS sequence homology analysis to identify the isolated molds. Samples from 5 liquor producers were detected to
each contain an Eurotium strain, which was classified and identified as Eurotium cristatus. Among five isolates, the strain
named as FBKL3.0120 was measured to have the highest saccharifying amylase activity (up to (3 100.16±109.43) U/g).
The acid protease, pectase, lipase and cellulase activities of the strain were (225.69±2.69), (435.88±68.49), (13.56±1.73),
and (4.14±0.16) U/g, respectively. Solid-phase microextraction combined with gas chromatography-mass spectrometry
(GC-MS) was used to analyze the volatile flavor compounds produced in solid-state fermentation by strain FBKL3.0120.
The fermentation process produced strong floral, fruity and vegetable aromas. The volatile aroma components mainly
included higher alcohols, ketones and furans with L-linalool, 1-octen-3-ol, 3-octanone, and 2-amylfuran being dominant,
accounting for 16.37%, 41.23%, 6.95%, and 6.75%, respectively. Eurotium cristatus FBKL3.0120 could produce many
enzymes and aromas, and it was one of the important molds in the microbial composition of Maotai-flavor Daqu.

Key words: Maotai-flavored Daqu, Eurotium cristatus, enzyme activities, aroma components