通过研究在不同pH、不同热处理方式、不同乙酸钠加入量条件下,己酸菌发酵液中己酸产量变化,得到培养液的最优条件为:pH 6.5,菌种经80℃热处理6 min,乙酸钠添加量为15 g/L。通过与添加Vc对照组对比,发现在己酸菌的培养液中加入Vc可增加己酸的产量,提高浓香型大曲发酵酒中香气成分的含量,提高出酒率,提高白酒品质。

Caproic acid bacteria play a decisive role in the alcohol fermentation of Luzhou-flavor Daqu The quantity of Caproic acid bacteria has a direct impact on the quality of fermented Luzhou-flavor Daqu. This paper studied the change of caproic acid production in caproic acid bacteria fermenting liquid under different pH,heat treatment,and the different addition amount of sodium acetate. The optimal conditions for nutrient solution were as follows: pH6. 5,heat treatment at 80 ℃ for 6 min,and 15g /L sodium acetate. At the same time,compared with the control group containing Vc,the addition of Vc in the caproic acid bacteria cultures could increase the yield of caproic acid and the aroma components in fermented Luzhou-flavor Daqu,thus improve the liquor yield,the liquor quality,and the flavor.