浓香型白酒酯化菌协同产酯的工艺优化
CSTR:
作者:
作者单位:

作者简介:

黄治国(1978-),男,教授,研究方向:酿酒生物技术及应用 通讯作者:邓杰(1988-),男,实验师,研究方向:酿酒生物技术及应用

通讯作者:

中图分类号:

基金项目:

四川省科技厅重点研发项目(2018JY0509);四川省科技厅应用基础研究项目(2019YJ0462);中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2018JJ007);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2018-04);自贡市2019年科技创新苗子工程项目(2019CXMZ07)


Optimization of the Conditions for Synergistic Production of Esters by Esterifying Bacteria of Luzhou-flavor Liquor
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    为了提高浓香型白酒中己酸乙酯和丁酸乙酯的产量,本文以从浓香型窖泥中已筛出的拜氏梭菌(Clostridium beijerinckii)、广西梭菌(Clostridium guangxiense)、煎盘梭菌(Clostridium sartagoforme)3株产酯性能较好的菌株为试验材料,对3株菌进行混合培养试验,并通过Box-Behnken响应面试验设计方法对各菌株的复配条件进行优化,并确定最佳复配条件。结果表明:3株菌两两之间均有一定的协同作用,同时添加3株菌复配发酵效果最优,己酸乙酯和丁酸乙酯含量显著高于其他协同发酵试验结果(p<0.05);复配发酵中3株菌接种量最佳配比为Y1:Y2:Y3=4:1.5:4.5,在此优化培养条件下,己酸乙酯产量可到达32.25 mg/100 mL,比优化前(19.78 mg/100 mL)提高了0.63倍;丁酸乙酯产量可到达117.68 mg/100 mL比优化前(45.37 mg/100 mL)提高了1.59倍,优化后己酸乙酯和丁酸乙酯含量显著高于优化前(p<0.05)。可以通过发挥微生物间的协同作用,达到提高白酒风味物质的目的。

    Abstract:

    In order to increase the yield of ethyl hexanoate and ethyl butyrate in Luzhou-flavor liquor, Clostridium beijerinckii, Clostridium guangxiense and Clostridium sartagoforme with better ester-producing performance that have been screened from Luzhou-flavor pit mud were used as test materials. The 3 strains were subjected to a mixed culture experiment, and the compounding conditions of each strain were optimized by the Box-Behnken response surface test design method, and the best compounding conditions were determined. The results showed that the three strains had a certain synergistic effect between two of them, and the mixed fermentation effect of adding 3 strains at the same time was the best. The content of ethyl caproate and ethyl butyrate was significantly higher than the results of other cooperative fermentation experiments (p<0.05); the optimalratio of inoculation amount of 3 strains in compound fermentation was Y1:Y2:Y3 = 4:1.5:4.5. Under the optimized culture conditions, the yield of ethyl caproate could reach 32.25 mg/100 mL, which was 0.63 times higher than that before optimization (19.78 mg/100 mL); the yield of ethyl butyrate could reach 117.68 mg/100 mL, 1.59 times higher than that before optimization (45.37 mg/100 mL). The content of ethyl caproate and ethyl butyrate after optimization was significantly higher than that before optimization (p<0.05). The results showed that the synergistic effect of microorganisms could be used to improve liquor flavor.

    参考文献
    相似文献
    引证文献
引用本文

黄治国,蒲领平,罗惠波,林峰,张宿义,程国富,邓杰.浓香型白酒酯化菌协同产酯的工艺优化[J].现代食品科技,2021,37(2):64-71.

复制
相关视频

分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2020-08-12
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2021-02-24
  • 出版日期:
文章二维码
×
因办公室装修,期间暂时无法接听电话,如有事请QQ或邮件联系。信息咨询:QQ: 2553003667稿件处理1:QQ: 1542354573稿件处理2:QQ: 2195608851 财务咨询:QQ: 1347040116 Email:mfood@scut.edu.cn、mfood@foxmail.com