In this paper, effects of different oxygen concentrations on the fermentation characteristics of three non-
from Hengshui Laobaigan fermented grains were studied. Three non-
, were isolated from fermenting grains in previous study. Because it is difficult to control oxygen concentration in solid state fermentation, the amount changes of fluid in containers were utilized to control oxygen. At the initial fermented stage (0 h), the volumes of liquid 50, 100, 150, 200, and 250 mL were corresponding to the oxygen concentrations 6.90, 6.71, 6.25, 4.32, and 4.50 mg/L, respectively. Three strains were separately incubated for 3 % yeast inoculation quantity and cultured in different amounts of sterilized medium for 6 days. The data shows that oxygen had been largely consumed in the stage of rapid yeast reproduction. Significance test concluded that different oxygen concentrations have significant effects on ethyl acetate. Reducing sugar was increased generally with increasing liquid volume; while alcohol yield of Y3 had no significant difference except for 50 mL, but Y4 and Y6 had remarkable differences in every liquid volume. 1-propanol was unaffected by liquid volume while different oxygen concentration has significant effect on isobutanol.