均匀设计优化生香酵母产酯发酵工艺  

Optimization of ester production process of aroma-producing yeast by uniform design

作　　者：成福 肖洋 王婷 曹武龙 张秋寒 唐一山 王万能 CHENG Fu;XIAO Yang;WANG Ting;CAO Wulong;ZHANG Qiuhan;TANG Yishan;WANG Wanneng(College of Pharmacy and Bioengineering,Chongqing University of Technology,Chongqing 400054,China)

机构地区：[1]重庆理工大学药学与生物工程学院,重庆400054

出　　处：《中国酿造》2020年第12期91-94,共4页China Brewing

基　　金：重庆高校优秀成果转化资助项目(Kjzh11216)。

摘　　要：以生香酵母H1为研究对象,采用均匀试验设计对其产酯的发酵工艺包括菌株生长时间、乙醇发酵时间和产酯发酵时间进行优化,并建立数学模型进行分析。结果表明,生香酵母H1产酯最优发酵工艺为菌株生长时间18 h,乙醇发酵时间74 h,产酯发酵时间20 h。在此最优发酵工艺下,发酵液中总酯含量为2.46 g/L,乙酸乙酯含量为2.16 g/L。优化生香酵母产酯发酵工艺有助于促进白酒发酵过程中酯的积累,对于改进白酒生产工艺,提高白酒质量有重要意义。Using the aroma-producing yeast H1 as the research object,and the fermentation process for ester production,including strain growth time,ethanol fermentation time,and ester production fermentation time was optimized by uniform design.Besides,mathematical model for analyzing the optimal process was established.The results showed that the optimal fermentation process for aroma-producing strain H1 was strain growth time 18 h,ethanol fermentation time 74 h,and ester production fermentation time 20 h.Under the optimal fermentation process,the total ester and ethyl acetate content in the fermentation broth were 2.46 g/L and 2.16 g/L,respectively.Optimizing the ester production fermentation process of aroma-producing yeast is of great significance to improve the production process and the quality of Baijiu(Chinese liquor).

关 键 词：产酯发酵 均匀设计 模型分析 工艺优化 

分 类 号：TS261[轻工技术与工程—发酵工程]