As an important microorganism in two-sided and solid-state fermentation of Baijiu, Saccharomyces cerevisiae not only mediates the generation of main substance in Baijiu (i.e., ethanol), but also produces several flavor components. In this study, by precisely regulating four variables i.e. glucoamylase, temperature, inoculation amount and acidity, their effects on the solid-state fermentation of S. cerevisiae were investigated. Meanwhile, under the optimum Baijiu-producing conditions, the single-strain fermentation of S. cerevisiae was tracked and the flavor composition was determined. This could be regarded as the preliminary study of precise regulation in solid-state fermentation of Baijiu. The experimental results showed that at 30 ℃, the glucoamylase addition of 13.43-67.17 U/g, fermented grains had no effect on the final Baijiu yield. The final ethanol yield increased by 13.92% when the initial inoculation increased from 7.085 lg CFU/g to 8.401 lg CFU/g. There was a negative correlation between acidity and final ethanol yield: in detail, with the increase of acidity from 0.20 mmol/10 g to 1.95 mmol/10 g fermented grains, the final ethanol yield decreased by 16.53%. Under the optimum fermentation temperature of 24-27 ℃, the final Baijiu yield reached 1.065-1.117 g/10 g fermented grain. According to the combined multifactorial design response surface experiments, the optimal ethanol fermentation conditions were: 25 ℃, inoculation amount of 8.300 lg CFU/g fermented grains and acidity of 0.15 mmol/10 g fermented grains. The final yield of ethanol reached 1.198 g/10 g fermented grains in the optimized fermentation. In this solid-state process, six organic flavor components were detected, including isobutanol, acetic acid, isoamyl alcohol, furfural, butyric acid, and β-phenylethanol, and a small amount of esters were mainly generated through single S. cerevisiae. This study provides a solid theoretical basis for improving the yield and quality of Baijiu production in future.
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