Characterization of the Microbial Community in a Caproic Acid-producing Bacterial Consortium (CAPBC) and Optimization of a Fermentative Medium by Taguchi Design

• Zhang Qianying

  College of Light Industry, Textile and Food Engineering, Sichuan University

• Luo Wen

  College of Light Industry, Textile and Food Engineering, Sichuan University

• Yuan Yuju

  College of Light Industry, Textile and Food Engineering, Sichuan University

• Liao Zuomin

  College of Light Industry, Textile and Food Engineering, Sichuan University

• Zeng Liyun

  College of Light Industry, Textile and Food Engineering, Sichuan University

• Zhang Wenxue

  College of Light Industry, Textile and Food Engineering, Sichuan University School of Liquor-Making Engineering, Sichuan University Jinjiang College

抄録

The caproic acid-producing bacterial consortium (CAPBC) J₃₀, isolated from Chinese Luzhou-flavored liquor distillery's pit mud, produces caproic acid as a metabolite. Constructed a 16S rDNA gene clone library and analyzed amplified ribosomal DNA restriction analysis, Clostridium genus was found predominating in CAPBC J₃₀ and C. kluyveri was the chief contributor to its caproic acid-producing ability. Then based on the Daqu extraction medium, effects of different carbon sources, nitrogen sources and growth factors on the caproic acid-producing ability were investigated, among which six key factors were chosen and optimized by Taguchi design. The estimated optimal medium was the Daqu extraction medium added 10 g·l⁻¹sodium acetate, ethanol 15 ml·l⁻¹, liquor tailing 15 ml·l⁻¹, urea 3 g·l⁻¹, yellow mud extraction 1 ml·l⁻¹, and (NH₄)₂SO₄ 0.5 g·l⁻¹. After cultivated in this optimized medium for 15 days at 37°C, the caproic acid yield was up to 5024.11 mg·l⁻¹. This optimal medium will help to produce high caproic acid of CAPBC J₃₀ to circumvent bottlenecks encountered in the high effective and adaptable ingredients in the field of Chinses Luzhou-flavored liquor manufacture.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 23 (5), 651-660, 2017

  公益社団法人 日本食品科学工学会

キーワード

• caproic acid
• caproic acid-producing bacterial consortium (CAPBC)
• <i>Clostridium kluyveri</i>
• <i>Luzhou</i>-flavored liquor
• Taguchi design optimization

詳細情報

• CRID: 1390282679434522880
• NII論文ID: 130006183107
• DOI: 10.3136/fstr.23.651
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/23/5/23_651/_pdf
• 本文言語コード: en
• データソース種別:
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  • Crossref
  • CiNii Articles
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