己酸菌发酵条件研究

Study on the Fermentation of Cl.klugveri

己酸乙酯是浓香型白酒区别于其它香型白酒的主要香味成分.适量的己酸乙酯是决定浓香型白酒质量的一个重要指标,也是曲酒优质率的主要限制因素.己酸乙酯的产生需要很长的时间,而发酵时间有限,故可用己酸乙酯的一个重要前体—己酸作为间接指标.本文利用从洋河酒厂股份有限公司窖泥中分离得到的一株己酸菌—J7菌株,在实验室条件下模拟了其生长环境,通过测定己酸的含量来寻找适合J7菌株产酸的发酵条件.经实验表明,J7菌株的最适生长pH为7.5,它可利用葡萄糖生成少量的己酸,利用丙酸、丁酸可合成较多的己酸,其最适的碳源组成是2%的乙醇和2%的乙酸钠.

Ethyl capriate is the main fragrance that distinguishes Luzhou-dagu Baijiu and other types of alcohol. Caproic acid is regarded as not only an important index of determining the quality of fragrance alcohol, but also a main restricted factor of the quality of Luzhou-dagu Baijiu. During the fermentation of microbe, the condition of fermentation not only has an impact on germ, but also influences the synthesis of metabolic products. Different conditions lead to different products in the course of metabolic reaction, In this paper, the author tries to find out the proper conditions of growth and investigate the parameters of the fermentation with the J7 strain of Cl. kluyveri. The research shows that the J7 strain＇s best pH is 7.5 ;2% ethanol and 2% acetic-natrium are the best carbon sources.