Improvement of flavour compound synthesis in a mixed culture system at high temperature by solid‐state fermentation |
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| Authors: | Y W Leng Y Xu |
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| Affiliation: | 1. Department of Biological Engineering, China University of Mining and Technology, Xuzhou, Jiangsu, China;2. Synergetic Innovation Centre of Food Safety and Nutrition;3. State Key Laboratory of Food Science and Technology;4. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China |
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| Abstract: | In order to enhance the synthesis of flavour compounds in solid‐state fermentation (SSF) at a high temperature, Bacillus subtilis XJ‐013 and Saccharomyces cerevisiae Z‐06 were used as a mixed culture with Monascus HQ‐3. The culture temperature was enhanced from 37°C to 56°C by the synergetic effect, and the synthesis of esterase was enhanced from 85.43 U/g to 129.65 U/g in the mixed culture system (over 50% higher than that of the culture using a single strain). This resulted in the synthesis of favourable flavour compounds in the solid‐state fermentation. These results signified that a mixed culture of Monascus and S. cerevisiae was favourable for enzyme production. The mixed culture of Monascus and B. subtilis resulted in a high culture temperature that promoted flavour compound synthesis in the solid‐state fermentation system dramatically. These results present a model to explain the synergetic effects between the fungus and the Bacillus in the solid‐state fermentation. Copyright © 2015 The Institute of Brewing & Distilling |
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| Keywords: | solid‐state fermentation mixed culture high temperature flavour compounds |
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