Optimization of Culture Conditions of High-yield Caproic Acid Compound Bacteria and Its Application in Xiaoqu Qingxiangxing Baijiu
DOI:
https://doi.org/10.54097/tmvjq593Keywords:
Compound Bacterial Liquid of Caproic Acid, Caproic Acid, Xiaoqu Qingxiangxing Baijiu, Flavor SubstancesAbstract
In order to determine the best culture conditions of caproic acid-producing compound bacteria liquid, and explore a brewing technology of baijiu with both qingxiangxing and nongxiangxing flavor. In this study, caproic acid-producing compound bacteria solution was used as the experimental object, and the optimum process of caproic acid-producing compound bacteria solution was optimized by single factor, Plackett-Burman and response surface experiments. Then the caproic acid-producing compound bacteria solution was applied to the brewing process of xiaoqu qingxiangxing baijiu. The optimum culture conditions for caproic acid production were as follows: ethanol 2%, culture temperature 37 °C, dipotassium hydrogen phosphate 0.8g /L, anhydrous sodium acetate 5.0g /L, corn steep liquor dry powder 2.0g /L, initial pH value 8, liquid volume 70%. Under these conditions, the caproic acid yield could reach 5.07 g/L. Compared with the alcoholic fermentative material of traditional xiaoqu qingxiangxing baijiu, the alcoholic fermentative material inoculated with caproic acid compound bacteria solution had no significant difference in acidity, significantly increased moisture, and significantly decreased starch and reducing sugar. At the same time, compared with the traditional xiaoqu qingxiangxing alcoholic fermentative material, the content of caproic acid was significantly increased to 3.382 ug/g, the content of acetic acid was significantly decreased to 0.126 ug/g, the content of caproic acid was significantly decreased to 0.126 ug/g, the content of ethyl caproate was significantly increased to 1.593 ug/g, the content of ethyl caproate was significantly increased to 1.593 ug/g, and the content of ethyl acetate was significantly decreased to 0.945 ug/g. This study revealed the effect of caproic acid-producing compound bacteria on the physical and chemical indexes and flavor substances of traditional xiaoqu qingxiangxing alcoholic fermentative material, and significantly increased the content of ethyl caproate, which had guiding significance for the production of qingxiangxing and nongxiangxing baijiu.
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