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The turbidity and precipitation affect seriously sensory quality of chaenomeles juice and wine. In order to reduce the harmful effects of turbid chaenomeles juice on fermentation and to ensure the sensory quality of fruit wine, pectinase was used to clarify chaenomeles juice in this experiment. The gradient of pectinase dosage was designed into 20, 25, 30, 35, 40 and 45 mg/L. The optimum dosage of pectinase selected was used for clarifying chaenomeles juice. chemical clarification method (bentonite and chitosan) was employed to clarify and stabilize the raw wine, improve its appearance and reduce the risk of diseases in the storage process, by designing the gradient of bentonite dosage, 0.8, 0.9, 1.0, 1.1, 1.2 and 1.3 g/L to select the most suitable amount of bentonite, whereas the gradient of chitosan for 1.2, 1.5, 1.8, 2.1, 2.4 and 2.7 g/L to the same effect. The optimum dosage of bentonite and chitosan were applied to chaenomeles wine to analyze and compare the clarifying effect of both two to wine, while the clarification indexes, such as anthocyanin content, turbidity, chroma and light transmittance were determined. The best dosage of pectinase was selected as 35 mg/L, the color 2.425, the light transmittance 54.7% and the best clarification effect of chaenomeles juice was obtained after clarifying 5 h. The best clarifying effect was obtained under the light permeability 29.3% and turbidity 90.04 NTU in chaenomeles wine through the best bentonite dosage of 1.0 g/L after clarifiing 12 h. While the best dosage of chitosan to clarify the chaenomeles wine was 1.8 g/L, which made the light permeability 9.80% and the turbidity 199.2 NTU after 12 h. The chaenomeles juice treated with 35 mg/L pectinase had higher the clarification efficiency and effect, and the color remained intact. While the clarifying effect of 1.0 g/L bentonite solution on chaenomeles liquor was better than that of 1.8 g/L chitosan treatment.

The endophytes were separated from Xinjiang carrots using gradient dilution method. There were 59 endophytes obtained by the separation and purification method, including 49 strains of endophytic bacteria, 10 strains of endophytic fungi. These endophytes incorporated 10 strains isolated from the head skin, 18 strains separated from central skin, 13 strains segregated from the tail skin, 9 strains derived from shallow meat, and 9 strains did from deep meat, which of the most number belonged to 30.5% of central skin. Gram staining experiment of endophytic bacteria authenticated 43 strains of gram-positive bacterium and 6 strains of gram-negative bacterium. Through observing the strain of morphological characteristics under a microscope, and identification of physiology and biochemistry as well as molecular biology, some strains were classified, for example 3 strains of Enterobacter cloacae strains, 5 strains of Enterobacter ludwigii strain, 1 strains of Pantoea dispersa strain, 2 strains of Pantoea, 1 strains of Enterobacter, 1 strains of Raoultella, 1 strains of Enterobacteriales bacterium, 4 strains of Enterobacter asburiae strain, 3 strains of Enterobacter aerogenes strain, 2 strains of Pantoea vagans partial, 1 strains of Pantoea agglomerans strain, 1 strains of Kluyvera cryocrescens, 1 strains of Enterobacter asburiae, 1 strains of Enterobacter cloacae subsp, 1 strains of Enterobacter mori strain. 1 strains of Aspergillus niger strain. 1 strains of Ciadosporium. 1 strains of Corynespora torulosa. Among these strains, enterobacterium was the largest, accounting for 17.9% of the total number.

The purpose of this experiment was to study the effect of corn starch’s transformation rate on the quality of papaya juice and discuss the its role in the fermentation process of papaya juice. Papaya grown in Lincang was taken as experimental material. During the period of 2017-2018, five repetitive experiments on gelatinization, liquefaction and saccharification of maize starch were carried out, respectively. Pure saccharified liquid, fermentable sugar used by yeast, was extracted by coarse filtration of gauze and filtration of suction filter. In 2017, the activity conditions of alpha-amylase and glucoamylase were determined. Four different saccharification methods including double enzymatic method, acid hydrolysis method, enzymatic hydrolysis method and acid enzymatic method were selected for experiments, respectively. The optimum method on saccharification of corn starch was determined according to the sugar content and yield of saccharified solution. The saccharified liquid obtained was added to peeled and non-peeled papaya juices for fermentation, respectively. During the experiment, the quality indexes, such as total sugar, total acid, tannin, anthocyanin and chroma were determined, respectively. In 2018, the transformation experiments of corn starch in corn flour, fresh corn granules and mature corn granules were meanwhile carried out. The best raw material for saccharification was selected through the total sugar content and the extraction rate of saccharification solution. The optimum conditions of enzyme activity were determined as pH 6, temperature 70 °C in α-amylase, pH 5 and temperature 60 °C in saccharifying enzyme. The yield of saccharified solution of mature corn granules was 60%, the sugar content was 193.64 g/L. The double enzymatic saccharification obtained 46 g/L sugar content and 46.60% yield of saccharified solution. Therefore, mature maize granules with double enzymes method were the best choice for saccharification experiments, which increased not only the sugar content and the yield of saccharified solution, but also made the operation simple and filter easy. The saccharified liquid extracted by mature corn granules combining with double enzymatic method could promote the fermentation of papaya wine, which, on the one hand, could protect the color of papaya wine, on the other hand, improve the flavor of papaya wine, and make papaya wine with unique honey and caramel flavor.

In order to study the influence of raw materials, the mold culture addition and fermenting time on the quality of rice wine, the comprehensive utilization of the optimized rice wine process in practice was discussed. The aroma rice, glutinous rice, red rice and black rice in Renxing Town, Lufeng County, Chuxiong City were used as the main experimental materials, and the single-factor test was used to optimize the fermenting process of the mixed glutinous rice wine. The contents of starch, reducing sugar and soluble solids in aroma rice, black rice, red rice, and glutinous rice were measured after soaking, cooking and cooling, and the quality characteristics of the raw materials in mixed rice wine were studied. Using the black rice, red rice and aroma rice mixed with glutinous rice separately for the mixed rice wine, and using the rice wine made from single glutinous rice as blank control. The physical and chemical indexes and electronic tongue analysis of the mixed rice wines were determined, and the best rice materials were selected by combing with sensory evaluation. Using the best rice materials, different concentration gradients of the mold culture were added in for fermentation (1 g/230g, 1 g/240g, 1 g/250g and 1 g/260g), the best concentration of the mold culture were obtained. Based on the optimum materials and the optimum concentration of the mold culture, the different time gradients (5 d, 8 d, 11 d, 14 d and 17 d) were set for fermentation to study the effect of fermentation time on rice wines. It was finally determined that the best material was the aroma rice. The optimum concentration of the mold culture was 1 g/240 g, and the optimum fermentation time was 14 d. By fermenting glutinous rice wine with aroma rice can increase the rice aroma of rice wine on the one hand, and provide a useful route for the new process of rice wine on the other hand. Studying the influence of the amount of the mold culture and the fermentation time on the fermentation of rice wine not only improves the fermentation rate of rice wine, but also makes the rice wine have a unique aroma, which also provides a more perfect process route for rice wine fermenting process, thus promoting the optimization of rice wine fermentation process.