Optimization of the Conditions for Synergistic Production of Esters by Esterifying Bacteria of Luzhou-flavor Liquor
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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.
