Abstract
Isolation, Purification and Identification of a Novel HX-Producing Strain and Optimization of its Fermentation Medium
Highlights
Hexanoic acid (HX) is the precursor of ethyl caproate (EA), the main flavor component in Chinese Luzhou-flavor liquor (CLFL) according to the National Standard GB/T 10781.1-2006
The results indicated that the HX yields of clone 5 in 15-dayfermented broth was significantly higher than those of clones 1,2, 3,4, and 6 (Sigtow-tailed=0,0,0,0
An efficient HX-producing strain was isolated from 280 year old pit mud
Summary
Hexanoic acid (HX) is the precursor of ethyl caproate (EA), the main flavor component in Chinese Luzhou-flavor liquor (CLFL) according to the National Standard GB/T 10781.1-2006. One of the simplest and most widely adopted methods for improving CLFL quality is prolonged fermentation time. The relative HX amount, EA content, and CLFL quality increase as fermentation time increases Another widely adopted method for improving CLFL production is multiple fermentation rounds (double fermentation). In this method, lees are retained in the bottom of the fermentation pit and are mixed with new fermentation starter powders (e.g., daqu in Chinese) for another one or two fermentation periods. After two or three fermentation periods, the amounts of HX and other organic acids increase and the microbial biochemical reaction of spirits with HX or other organic acids is enhanced, increasing total acid and ester contents and improving liquor flavor. The traditional methods to improve CLFL quality, decrease production efficiency and increase production cost [2]
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