LAUSR

BACKGROUND Mechanized Huangjiu is a stable product, is not subject to seasonal production restrictions, and markedly reduces labor intensity compared to traditional manual Huangjiu. However, the bitterness of mechanized Huangjiu impedes its further development. RESULTS Based on process optimization, when the fermentation temperature was 45 °C and the fermentation time was 122 h, the inoculation amount of Saccharopolyspora was 5%, the amount of added water was 26%, and the glucoamylase and amylase activities of wheat Qu increased by 27% and 40% respectively, compared with those before optimization. Huangjiu fermented by raw wheat Qu inoculated with Saccharopolyspora rosea F2014 had a significant (P < 0.05) decrease in bitter amino acid content (1.24 g/L vs 2.86 g/L, decreased 56%), which attenuated its bitterness. CONCLUSION An innovative fermentation process of inoculating Saccharopolyspora into raw wheat Qu was developed for the first time. Such process could be used to control bitterness based on raw wheat Qu inoculated with Saccharopolyspora rosea F2014, instead of traditional wheat Qu in Huangjiu fermentation. This article is protected by copyright. All rights reserved.