白酒生产用己酸菌发酵液发酵条件及培养基组成的优化  

Optimization of fermentation conditions and medium components of caproic acid bacteria fermentation liquid for Baijiu production

作　　者：胡智慧 谌柄旭 任雪 郭学武 肖冬光 HU Zhihui;CHEN Bingxu;REN Xue;GUO Xuewu;XIAO Dongguang(Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院工业发酵微生物教育部重点实验室,天津300457

出　　处：《中国酿造》2018年第4期16-22,共7页China Brewing

基　　金：中国博士后科学基金资助项目(2017M611169)

摘　　要：以白酒生产用的己酸菌为研究对象,对其发酵条件和培养基的组成进行了优化。首先采用单因素试验优化了己酸菌的发酵条件,随后采用Plackett-Burman试验、最陡爬坡试验、响应面法优化了己酸菌发酵培养基的组成。结果表明,最佳发酵条件为发酵温度33℃、接种量5%、装液量50mL/100mL、发酵时间11d。最佳发酵培养基的组成为乙酸钠1.644g/100mL、硫酸铵1.213g/100mL、生物素0.013g/100mL、碳酸钙1.0 g/100mL、磷酸氢二钾0.025g/100mL、硫酸镁0.025 g/100mL、酵母浸粉0.625 g/100mL、乙醇2.5mL/100mL、对氨基苯甲酸0.062 5g/100mL。在此优化培养工艺下,获得的己酸菌发酵液中己酸产量达18.93 g/L,比初始发酵工艺的发酵液(7.03g/L)提高了169%。Using caproic acid bacteria for Baijiu production as the research object,the fermentation conditions and medium components were optimized.Firstly,the conditions of caproic acid bacteria fermentation were optimized by single factor experiments,and then the compositions of fermentation medium were optimized by Plackett-Burman experiments,the steepest ascent experiments and response surface methodology.Finally,the optimum fermentation conditions were determined as follows:fermentation temperature 33℃.,inoculum 5%,loaded volume 50 ml/100 ml,fermentation time 11 d.The optimum medium components was sodium acetate 1.644 g/100 ml,ammonium sulfate 1.213 g/100 ml,biotin 0.013 g/100 ml,calcium carbonate 1.0 g/100 ml,potassium hydrogen phosphate 0.025 g/100 ml,magnesium sulfate 0.025 g/100 ml,yeast extract powder 0.625 g/100 ml,ethanol 2.5 ml/100 ml,aminobenzoic acid 0.062 5 g/100 ml.Under the optimal conditions,the yield of caproic acid in fermentation liquid was up to 18.93 g/L,which was 169%higher than that of the initial fermentation process(7.03 g/L).

关 键 词：己酸菌 发酵条件 培养基组成 优化 响应面法 

分 类 号：TS262.3[轻工技术与工程—发酵工程]