[1]田宇敏,贾丽艳*,高娟娟,等.基于响应面法对白地霉M5高产酯发酵工艺优化[J].中国调味品,2019,(01):71-77.
　TIAN Yumin,JIA Liyan *,ZHAO Hengshan,et al.Optimization of high-yield ester fermentation Process of Geotrichum candidum M5 based on Response Surface Methodology[J].CHINA CONDIMENT,2019,(01):71-77.
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基于响应面法对白地霉M5高产酯发酵工艺优化()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
71-77
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
Optimization of high-yield ester fermentation Process of Geotrichum candidum M5 based on Response Surface Methodology
作者:
田宇敏1; 贾丽艳1; 2*; 高娟娟1; 郭晋田1; 王军燕2
(1：山西农业大学食品科学与工程学院,山西 太谷 030801 2;2：山西杏花村汾酒厂股份有限公司,山西 汾阳 032209 )
Author(s):
TIAN Yumin1; JIA Liyan 1; 2*; ZHAO Hengshan1; Gao Juanjuan1; Liu Shuai2; WANG Xiaoyong2
(College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi province,China 030801;2:Shanxi Xinghuacun fenjiu group Co.Ltd,Fenyang,Shanxi province,China,032209)
关键词:
白地霉; 总酯; 响应面法; 食醋
Keywords:
Geotrichum candidum;  total ester;  response surface;  vinegar
摘要:
以分离自酒醅中的白地霉M5为研究对象，通过单因素及Plackett-Burman试验筛选主要影响因子，并在此基础上采用Box-Benhnken设计建立数学模型进行响应面试验，确定白地霉M5产酯最佳发酵工艺条件。结果表明，该菌株产酯发酵的显著因子及最佳工艺参数为：接种菌龄为24h、摇床转速为150r/min、接种量为11%，总酯含量达到3.1301g/100mL，与原料的总酯含量相比，提高了56%。以上研究为白地霉M5将来应用于食醋等传统食品的酿造奠定了理论基础。
Abstract:
The main influencing factors were screened by single factor and Plackett-Burman test with the isolates of Geotrichum candidum M5 from the fermented grains. On the basis of this, the Box- Benhnken design was used to establish a mathematical model for response surface test to determine the optimal fermentation conditions for the production of esters from G . M5. The results showed that the significant factors and optimal process parameters of the ester fermentation were as follows: inoculation age was 24h, shaker rotation speed was 150r/min, inoculum volume was 11%, total ester content reached 3.1301g/100mL. Compared with raw materials, the total ester content increased by 56%. This laid a theoretical foundation for the future application of G . M5 to vinegar.

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更新日期/Last Update: 2019-02-11