Study on the Effects of Different Organic Acids on the Fermentation of Fermented Grains

The effects of different organic acids on the fermentation of fermented grains were studied. The results suggested that there existed difference in the effects of different organic acids on the fermentation of fermented grains (decreasing sequence of the effects as hexanoic acid, butyric acid, acetic acid, and lactic acid etc.). In production practice, hexanoic acid content, butyric acid content, and the total content of hexanoic acid and butyric acid in fermented grains should be controlled below 25 mg/100 g, 20 mg/100 g, and 40 mg/100 g respectively, which could guarantee product quality and liquor yield. When the saccharifying power was low, the fermenting power of starter should be improved to guarantee normal fermentation of fermented grains and to achieve stable product quallity.