基于浓香型白酒无窖泥酿造的复合己酸菌固定化工艺优化  

Optimization of Immobilization Technology of Complex Caproic Acid Bacteria for Nongxiangxing Baijiu Brewing without Cellar Mud

作　　者：汪江波[1] 荣光玉 朱嘉璐 夏啸 何超 张瑞景 蔡凤娇[1] 徐健 WANG Jiangbo;RONG Guangyu;ZHU Jialu;XIA Xiao;HE Chao;ZHANG Ruijing;CAI Fengjiao;XU Jian(Collaborative Innovation Center of Industrial Fermentation,Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei Key Laboratory of Industrial Microbiology,School of Life and Health Sciences,Hubei University of Technology,Wuhan 430000,Hubei,China;Hubei Bishengquan Wine Industry Co.,Ltd.,Huanggang 438700,Hubei,China)

机构地区：[1]湖北工业大学工业发酵省部共建协同创新中心,发酵工程教育部重点实验室,工业微生物湖北省重点实验室,生命科学与健康工程学院,湖北武汉430000 [2]湖北毕圣泉酒业有限公司,湖北黄冈438700

出　　处：《食品研究与开发》2024年第24期194-201,共8页Food Research and Development

基　　金：湖北省重点研发计划项目(2021BGD016);湖北省知识产权局项目(ZXKY2022498)。

摘　　要：为代替窖泥生产浓香型白酒,选用天然载体材料将窖泥中的复合己酸菌进行吸附固定。该文通过对比稻壳、玉米芯、丝瓜络固定复合己酸菌的固载量,确定丝瓜络为固定化载体。通过单因素试验、Box‐Behnken试验和神经网络分析结合遗传算法考察转速、载体装载量、固定化时间和固定化温度对丝瓜络固定复合己酸菌的影响。结果表明,固定化复合己酸菌的最佳工艺条件为转速160 r/min、载体装载量1.5 g/100 mL、固定化时间53 h、固定化温度35℃,此条件下丝瓜络固载量可达2.63×10^(9)个/g。将固定化的丝瓜络用于浓香型白酒无窖泥发酵,产生的浓香型白酒中己酸乙酯含量达到47.65 mg/100 mL,远高于未添加丝瓜络的空白组(0.20 mg/100 mL)。In order to produce Nongxiangxing baijiu without cellar mud,the complex caproic acid bacteria in the cellar mud were adsorbed and immobilized by natural carrier materials.In this paper,the amount of com‐plex caproic acid bacteria immobilized by rice husk,corn cob,and loofah was studied,and the loofah was deter‐mined as the immobilization carrier.The effects of rotational speed,carrier load,immobilization time,and im‐mobilization temperature on the immobilization of complex caproic acid bacteria in loofah were investigated through a single‐factor experiment,a Box‐Behnken experiment,and a neural network analysis combined with a genetic algorithm.The results showed that the optimal process conditions for immobilization of complex caproic acid bacteria were as follows:rotational speed of 160 r/min,carrier load of 1.5 g/100 mL,immobilization time of 53 h,and immobilization temperature of 35℃.Under these conditions,the immobilization amount of com‐plex caproic acid bacteria in loofah could reach 2.63×10^(9) bacteria/g.The content of ethyl caproate in Nongx‐iangxing baijiu produced by loofah‐immobilized complex caproic acid bacteria without cellar mud was 47.65 mg/100 mL,which was much higher than that in the blank group without the loofah(0.20 mg/100 mL).

关 键 词：固定化 复合己酸菌 丝瓜络 神经网络分析 遗传算法 

分 类 号：TS262.31[轻工技术与工程—发酵工程]