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首页> 外文期刊>Food and Nutrition Sciences >Isolation, Purification, and Identification of a Novel HX-Producing Strain and Optimization of Its Fermentation Medium
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Isolation, Purification, and Identification of a Novel HX-Producing Strain and Optimization of Its Fermentation Medium

机译：新型产HX菌株的分离纯化及发酵培养基的优化

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Hexanoic acid (HX) is a crucial flavor compound and precursor of ethyl caproate (EA), which determines the quality of Chinese Luzhou-flavor liquor (CLFL). The isolation, purification, identification, and optimization of fermentation conditions of HX-producing bacteria are essential for industrial CLFL production. In this study, one strain of HX-producing bacterium was isolated from six candidate bacterial strains and identified as Clostridium sartagoneforme. Then, the growth characteristics and HX production of C. sartagoneforme were investigated. Sodium acetate medium was identified as the optimal fermentation medium from four candidate media. C. sartagoneforme yielded 800.85 ± 12.87 mg/100mL HX in sodium acetate medium. Then, to further optimize the formula of the fermentation medium, the carbon and nitrogen sources and inorganic salt component of the fermentation medium were investigated using HX yields as an optimization index. Optimization was performed with a single-factor experiment and the Taguchi design method. The single-factor experiment showed that the highest HX outputs were obtained when the sodium acetate medium contained 2.5 g/L yeast extract, 1.8 g/L KCl, 20 g/L sodium acetate, 15 mL/L ethanol, and 1.5 g/L glucose. In the orthogonal experiment designed using the Taguchi design method, HX yields reached 2018.29 ± 46.37 mg/100mL in sodium acetate medium that contained 3.5 g/L yeast extract, 1.8 g/L KCl, 25 g/L sodium acetate, and 15 mL/L ethanol.
机译：己酸（HX）是重要的风味化合物和己酸乙酯（EA）的前体，它决定了中国浓香型白酒（CLFL）的质量。产生HX的细菌的分离，纯化，鉴定和发酵条件的优化对于工业CLFL生产至关重要。在这项研究中，从六种候选细菌菌株中分离出一株产HX的细菌，并将其鉴定为sartagoneforme梭菌。然后，研究了C. sartagoneforme的生长特性和HX产生。从四种候选培养基中确定乙酸钠培养基为最佳发酵培养基。在乙酸钠培养基中，C。sartagoneforme产生800.85±12.87 mg / 100mL HX。然后，为了进一步优化发酵培养基的配方，以HX收率作为优化指标，研究了发酵培养基的碳氮源和无机盐成分。通过单因素实验和田口设计方法进行优化。单因素实验表明，当乙酸钠培养基包含2.5 g / L酵母提取物，1.8 g / L KCl，20 g / L乙酸钠，15 mL / L乙醇和1.5 g / L的乙酸钠培养基时，可获得最高的HX产量。葡萄糖。在使用Taguchi设计方法设计的正交实验中，在包含3.5 g / L酵母提取物，1.8 g / L KCl，25 g / L乙酸钠和15 mL / L的乙酸钠培养基中，HX产量达到2018.29±46.37 mg / 100mL升乙醇。

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