Optimization of fermentation conditions for production of ethyl caproate in Baijiu using a selected isolate of Saccharomyces cerevisiae

  • Yang Ran chool of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
  • Liu Pengxiao 1 school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
  • Chang Xu institute of Brewing and Bioenergy,Angel Yeast Co., LTD, Hubei 334003, China
  • Xu Jiangqi Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
  • Yin Huan school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
  • Fan Guangsen school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
  • Teng Chao school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
  • Li Xiuting school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
  • Gong Yi school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China

Abstract

Saccharomyces cerevisiae is indispensable in the production of Baijiu. This yeast not only produces ethanol, but also produces many flavor
substances that impart unique quality characteristics to Baijiu. Ethyl caproate (EC) is the main flavor substance of strong-flavor Baijiu
(SFB). S. cerevisiae that can produce a high yield of EC is critical for SFB production. In the present study, S. cerevisiae isolate YF1914
produced an EC content of 1.27 mg/L, which was greater than that produced by other test isolates obtained from several Baijiu brewing
environments. Through single factor experiments, the influence of various factors on EC production by YF1914 was measured. Eight
variables were tested using a Plackett-Burman design, and ethanol content, induction time, caproic acid content, initial pH, and temperature
significantly affected EC production. Further studies were done using the steepest ascent path and response surface methodology (RSM)
designs to identify optimized fermentation conditions for EC production. The optimum conditions were found to be: sorghum hydrolysate
medium (SHM) with a sugar content of 12 Brix and an initial pH of 5.0, inoculum size 5% (v/v), incubation at 28 °C with shaking at
180 rpm for 32 h, addition of 10% (v/v) ethanol and 0.046% (v/v) caproic acid at 32 h, then static culture at 24 °C for 32 h. The
optimized conditions produced an EC content of 21.98 mg/L or 17.3 times greater than the content obtained using initial conditions. Thus,
a selected S. cerevisiae isolate with high EC yield was obtained, which can potentially improve SFB quality by increasing EC content.
Keywords: ethyl caproate; optimization; Saccharomyces cerevisiae; strong-flavor Baijiu

Author Biographies

Yang Ran, chool of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China


school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China

Liu Pengxiao, 1 school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China


school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China

Chang Xu, institute of Brewing and Bioenergy,Angel Yeast Co., LTD, Hubei 334003, China

institute of Brewing and Bioenergy,Angel Yeast Co., LTD, Hubei 334003, China

Xu Jiangqi, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU),
Beijing 100048, China.

Yin Huan, school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China

school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China

Fan Guangsen, school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China


school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China

Teng Chao, school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China


school of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China

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How to Cite
Ran, Y., L. Pengxiao, C. Xu, X. Jiangqi, Y. Huan, F. Guangsen, T. Chao, L. Xiuting, and G. Yi. “Optimization of Fermentation Conditions for Production of Ethyl Caproate in Baijiu Using a Selected Isolate of Saccharomyces Cerevisiae”. Emirates Journal of Food and Agriculture, Vol. 34, no. 1, Mar. 2022, doi:https://doi.org/10.9755/ejfa.2022.v34.i1.2808. Accessed 30 June 2022.
Section
Research Article