Optimization of enhanced fermentation process with Pichia kudriavzevii for light-flavor Baijiu production based on response surface method
In order to stabilize and increase the content of ethyl acetate in light-flavor(Qingxiangxing)Baijiu,light-flavor Baijiu was produced by en-hanced fermentation of Pichia kudriavzevii FJZ with high ethyl acetate production.With the content of ethyl acetate and total ester in fermented grains as evaluation indicators,the effects of inoculum,Daqu addition,material and liquid ratio,fermentation time and temperature on the content of ethyl acetate and total ester in fermented grains of light-flavor Baijiu were explored by single factor experiments.On this basis,the fermentation pro-cess conditions were optimized based on response surface methodology.The results showed that the optimal fermentation process conditions were de-termined as follows:inoculum 4％,Daqu addition 10％,material and liquid(sorghum and water)ratio 1∶1(g∶ml),fermentation time 21 d,and temper-ature 27 ℃.Under these optimized conditions,the total ester content in fermented grains was(4.75±0.06)g/kg,and the ethyl acetate content was(1.25±0.02)g/kg,which was 55.74％and 76.06％higher than those of unenhanced fermentation.
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