响应面优化酿酒酵母与窖泥酯化细菌协同发酵产丁酸乙酯和己酸乙酯  

Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology

作　　者：郭燕 邓杰 任志强 黄治国 卫春会 黄明才 GUO Yan;DENG Jie;REN Zhiqiang;HUANG Zhiguo;WEI Chunhui;HUANG Mingcai(Sichuan University of Science&Engineering,Liquor Making Biotechnology and Application of Key Laboratory of Sichuan Province,Yibin 643000,China;Expert Workstation of Shuifu Gudu Liquor Co.Ltd.,Shuifu 657800,China)

机构地区：[1]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾643000 [2]水富古渡酒业有限公司专家工作站,云南水富657800

出　　处：《食品科学》2021年第10期209-217,共9页Food Science

基　　金：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);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)。

摘　　要：为提高浓香型白酒发酵过程丁酸乙酯和己酸乙酯的生成量,以酿酒酵母和3株窖泥酯化细菌为菌源,利用单因素试验和响应面法中的Box-Behnken试验设计模型优化己酸乙酯和丁酸乙酯的固态发酵条件。结果表明,水分质量分数、酸度和接种量对己酸乙酯和丁酸乙酯的影响极显著(P<0.01),而温度不显著(P>0.05)。最佳发酵条件为温度32℃、水分质量分数78.00%、酸度2.60 mmol/100 g、接种量4.60%。在此条件下,己酸乙酯和丁酸乙酯的产量分别为9.55 mg/100 g和1.87 mg/100 g,分别达模型预测值的99.07%和100%。经反复验证,工艺合理可行,可为进一步提高浓香型白酒质量和窖泥功能微生物在生产实际中的应用提供理论基础。In order to increase the yield of ethyl butyrate and ethyl hexanoate in the fermentation process of Luzhou-flavor Baijiu,solid-state fermentation conditions for mixed culture fermentation of Saccharomyces cerevisiae and three strains of esterifying bacteria from Baijiu cellar pit mud were optimized using one-factor-at-a-time method and Box-Behnken design response surface methodology.The results showed that the water content and acidity of sorghum-based medium and inoculum quantity had significant effects on the production of ethyl hexanoate and ethyl butyrate(P<0.01),while fermentation temperature had no significant effect(P>0.05).The optimum fermentation conditions were as follows:temperature 32℃,water content 78.00%,acidity 2.60 mmol/100 g,and inoculum quantity 4.60%.Experiments carried out under these conditions led to yields of 9.55 mg/100 g and 1.87 mg/100 g for ethyl hexanoate and ethyl butyrate,respectively,which were 99.07%and 100%as compared to the predicted values,respectively.The optimal process was validated to be reasonable and feasible,which provides a theoretical basis for further improving the quality of Luzhou-flavor Baijiu and the application of functional microorganisms from Baijiu cellar pit mud in actual production.

关 键 词：响应面法 BOX-BEHNKEN试验设计 协同作用 酿酒酵母 窖泥酯化细菌 己酸乙酯 丁酸乙酯 

分 类 号：TS261[轻工技术与工程—发酵工程]