大曲中异常威克汉姆酵母发酵产苯乙醇的条件优化  

Optimization of Phenylethanol Fermentation Conditions of Wickerhamomyces anomalus from Daqu by Response Surface Methodology

作　　者：明红梅[1] 周健[1] 陈蒙恩 郭志[1] 姚霞[1] 刘禹孟 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《湖北农业科学》2015年第14期3492-3496,共5页Hubei Agricultural Sciences

基　　金：酿酒生物技术及应用四川省重点实验室项目(NJ2011-13);泸州老窖科研奖学金项目(13ljzk04);自贡市重点科技计划项目(2013X04);四川省高等教育质量工程项目(2011-659);四川省大学生创新训练计划项目(201410622004)

摘　　要：采用响应面法从传统大曲中筛选的异常威克汉姆酵母J7发酵产苯乙醇条件,在单因素试验的基础上,以酵母菌株J7发酵产物中大曲重要香味物质苯乙醇的色谱峰面积为响应值,原料初始水分含量、装料量、发酵温度为自变量,利用响应面中心组合法进行试验设计,并做响应面分析和优化。结果表明,在发酵温度为35℃,初始水分含量为43%,装料量为70 g/250 m L的最优条件下发酵9 d,苯乙醇的色谱峰面积的平均值为1.332×108,接近于模型预测值1.324×108,此时发酵产物中的苯乙醇含量为6.350 mg/100 g,与优质浓香型大曲相比,其含量增长了5倍多。Response surface methodology was applied to optimize the phenylethanol fermentation conditions of Wickerhamomyces anomalus from Daqu. On the basis of single factor test, the optimization about dependent variables（phenylethanol the main flavoring substances chromatographic peak area） and independent variables（fermentation temperature, loading weight and moisture content） was carried out by using central composite design. The results showed that the optimum fermentation conditions were as follows： fermentation temperature 35 ℃, 43% moisture, loading weight of 70 g / 250 mL. Fermentation 9 days under the conditions, the average peak area of phenylethanol for 1.332×10^8, which were well matched with the predictive value1.324 ×10^8, the content of the fermentation product of phenylethanol as 6.350 mg / 100 g, compared with the high-quality Luzhou Daqu, phenylethanol content increased more than 5 times.

关 键 词：响应面法 异常威克汉姆酵母 浓香型大曲 苯乙醇 

分 类 号：TS261.4[轻工技术与工程—发酵工程]