FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (10): 209-217.doi: 10.7506/spkx1002-6630-20200408-105

• Bioengineering • Previous Articles     Next Articles

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

GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai   

  1. (1. Sichuan University of Science & Engineering, Liquor Making Biotechnology and Application of Key Laboratory of Sichuan Province, Yibin 643000, China; 2. Expert Workstation of Shuifu Gudu Liquor Co. Ltd., Shuifu 657800, China)
  • Online:2021-05-25 Published:2021-06-02

Abstract: 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.

Key words: response surface methodology; Box-Behnken design; co-fermentation; Saccharomyces cerevisiae; esterifying bacteria in Baijiu cellar pit mud; ethyl hexanoate; ethyl butyrate

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