Investigation on the influence of propionibacterium on the style and flavor substances of Te-type liquor

Propionibacterium with high fermentation capacity were separated from pit mud,and applied in Te - type liquor production. When the content of propionibacterium raised 6. 7×105/g in fermented grains,compared with control sample,the results showed that lactic acid and ethyl lactate content was reduced by 3. 67mg/100mL and 80. 6mg/100mL,and ethyl propionic acid content was increasing by 0. 5mg/100mL,with the Te - type liquor style features and taste better.