Abstract:The content of hexanoic acid and butyric acid in Luzhou-flavor liquor affects the content of ethyl caproate and ethyl butyrate, which affected the flavor of liquor. In order to increase the content of hexanoicacid and butyric acid in Luzhou-flavor liquor, three strains of Bacillus tequilensis, Bacillus aerius, and Clostridium butyricum subsp were used in this paper. The acid-producing functional bacteria carry out cooperative fermentation; SJ-1, SJ-3, SJ-8 and high-quality pit mud-enriched bacteria liquid were inoculated in equal amounts for cooperative fermentation, and single-factor test were used to optimize the fermentation conditions of synergistic fermentation broth to produce hexanoic acid and butyric acid. The fermentation medium of hexanoic acid and butyric acid was optimized by fractional factorial designs, the steepest climbing test and the Box-Behnken test design model in response surface method. The optimized results were, inoculum volume 3%, culture temperature 28℃, fermentation time 12 d, pH 6.4, peptone 5.10 g/L, sodium acetate 5.04 g/L and sodium butyrate 4.45 g/L. Under these conditions, the output of hexanoic acid and butyric acid were 1156.21 mg/100 mL、and 2345.84 mg/100 mL, which were 3.32 times and 3.22 times higher than before optimization. This research aims to provide a theoretical basis for improving the flavor substances of liquor and the maintenance of pits.
