Antibacterial ability of brewer's spent grains peptides was detected which were hydrolyzed in different hydrolysis time with four proteases. The results showed: Flavourzyme hydrolyze in 180 min has better antibacterial ability to Staphylococcus aureus. The hydrolyzate was separated with polyamide column chromatography, ion exchange column chromatography, respectively. Peptides were tested of antibacterial ability, and better antibacterial ability were collected. Molecular weight is about 1877.67 which is measured with gel column chromatography. The minimal inhibitory concentration to Staphylococcus aureus was 2%.

A yeast strain was isolated from pit mud of Luzhou-flavor liquor. After observing colony characteristics and microscopic examination, the yeast strain was identified using Biolog automated microbes identification system, the result shows that the yeast strain is Pichia jadinii. This test separated and obtained successfully a strain of yeast in pit mud of Luzhou-flavor liquor, after purification, used Biolog System for its taxonomic identification, and determined its species, provide basis data and information for the analysis of alcoholic microbe.

This thesis analyzed pit mud lixivium of 20 years, 100 years, 200 years, and 300 years pit age by gas chromatography-mass spectrometry technology. Through analyzing experimental results, 20 kinds of substances were obtained, and 10 kinds of substances were mutual in all pit mud samples. After carefully analyzing many substances in every pit age, the conclusion was obtained that the longer the pit mud had been stored, the more substances it had, the more complicated components were in pit mud, the higher metabolize diversity microorganism had, and the better quality the liquor had.

In order to fully exploit the truffle resources, this article took fresh and mature truffles as raw material, studied on extraction and detection of α-androstenol. The experiment used acetone as extracting agent and used ultrasonic wave extraction method to extract α-androstenol. Then the extracting solution was concentrated by Termovap Sample Concentrator, and was detected by GC-MS. The results showed that: using acetone as extraction agent, ultrasonic temperature at 50°C, ultrasonic frequency in 40KHZ, time for 60min, after concentrated and detected by external standard method for quantitative. The detected results showed that: in mature truffles, the content of α-androstenol was 0.0193μg/100g, the content of its isomeric compounds was 0.707μg/100g; in immature truffles, the content of α-androstenol was 0.0087μg/100g, the content of its isomeric compounds was 0.238μg/100g.

The metabolites characteristics of a bacteria producing esterifying synthetase in different fermentation conditions were studied. A bacteria strain producing esterifying enzyme was isolated from Luzhou-flavor Daqu and it was identified by Biolog Microbes automated identification System. Fermentation conditions such as fermentation time, fermentation initial pH and fermentation temperature were changed. The fermentatiom broth was extracted by ethanol and analyzed by GC-MS. The results showed that the strain was Geobacillus thermoglucosidasius. With the prolonging of fermentation time, methanol and various higher alcohols were gradually decreased and even disappeared, but the esters were gradually increased. With the rise of fermentation initial pH, the acids were decreased. When initial pH was 7.5, more esters were produced, but some metabolites were not changed with the initial pH of fermentation, such as acetic acid, acetaldehyde, 3-methyl butanol and 3-Hydroxy-2-butanone etc. With the increase of fermentation temperature, the alcohols and acids kinds increased. When the fermentation temperature was 35°C, the more esters were produced.