高酸发酵液的发酵条件优化研究

Optimization of Fermentation Conditions of High-Acid Fermenting Liquid

为了获得浓香型白酒的高己酸和高总酸发酵液,本研究采用均匀实验设计和多因子及互作项回归方法,对高酸发酵液的发酵配方和温度进行优化。结果表明,实验数据与所得回归方程具有显著的拟合度(P<0.01),从数学模型和验证实验得到的最优配方及温度组合为:葡萄糖120 g/L、酵母膏19 g/L、MgCl_2 1 g/L、乙酸钠27.5 g/L、K_2HPO_4 1 g/L,28℃。

In order to obtain Nongxiang Baijiu fermenting liquid with high caproic acid and high total acids, uniform design and multi-factor interaction regression method were adopted to optimize the fermentation formula and temperature for high-acid fermenting liquid. The results demonstrated that, the trial data from the optimized test had a significant degree of fitting with the mathematical model （P〈0.01）. The optimum fermentation conditions for high-acid fermenting liquid were summed up as follows： glucose 120 g/L, yeast extracts 19 g/L, MgCh 1 g/L, sodium acetate 27.5 g/L, K2HPO4 1 g/L, and fermenting temperature at 28 ℃.