浓香型白酒酯化菌协同产酯的工艺优化

为了提高浓香型白酒中己酸乙酯和丁酸乙酯的产量,本文以从浓香型窖泥中已筛出的拜氏梭菌(Clostridium beijerinckii)、广西梭菌(Clostridium guangxiense)、煎盘梭菌(Clostridium sartagoforme)3株产酯性能较好的菌株为试验材料,对3株菌进行混合培养试验,并通过Box-Behnken响应面试验设计方法对各菌株的复配条件进行优化,并确定最佳复配条件。结果表明:3株菌两两之间均有一定的协同作用,同时添加3株菌复配发酵效果最优,己酸乙酯和丁酸乙酯含量显著高于其他协同发酵试验结果(p<0.05);复配发酵中3株菌接种量最佳配比为Y1:Y2:Y3=4:1.5:4.5,在此优化培养条件下,己酸乙酯产量可到达32.25mg/100m L,比优化前(19.78 mg/100 mL)提高了0.63倍;丁酸乙酯产量可到达117.68 mg/100 mL比优化前(45.37 mg/100 mL)提高了1.59倍,优化后己酸乙酯和丁酸乙酯含量显著高于优化前(p<0.05)。可以通过发挥微生物间的协同作用,达到提高白酒风味物质的目的。

Optimization of the Conditions for Synergistic Production of Esters by Esterifying Bacteria of Luzhou-flavor Liquor

In order to increase the yield of ethyl hexanoate and ethyl butyrate in Luzhou-flavor liquor, Clostridium beijerinckii, Clostridium guangxiense and Clostridium sartagoforme with better ester-producing performance that have been screened from Luzhou-flavor pit mud were used as test materials. The 3 strains were subjected to a mixed culture experiment, and the compounding conditions of each strain were optimized by the Box-Behnken response surface test design method, and the best compounding conditions were determined. The results showed that the three strains had a certain synergistic effect between two of them, and the mixed fermentation effect of adding 3 strains at the same time was the best. The content of ethyl caproate and ethyl butyrate was significantly higher than the results of other cooperative fermentation experiments (p<0.05); the optimalratio of inoculation amount of 3 strains in compound fermentation was Y1:Y2:Y3 = 4:1.5:4.5. Under the optimized culture conditions, the yield of ethyl caproate could reach 32.25 mg/100 mL, which was 0.63 times higher than that before optimization (19.78 mg/100 mL); the yield of ethyl butyrate could reach 117.68 mg/100 mL, 1.59 times higher than that before optimization (45.37 mg/100 mL). The content of ethyl caproate and ethyl butyrate after optimization was significantly higher than that before optimization (p<0.05). The results showed that the synergistic effect of microorganisms could be used to improve liquor flavor.