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

Saccharomyces cerevisiae is indispensable in the production of Baijiu. This yeast not only produces ethanol, but also many flavorsubstances that impart unique quality characteristics to Ethyl caproate (EC) main flavor substance strong-flavor Baijiu(SFB). S. can produce a high yield EC critical for SFB production. In present study, isolate YF1914produced an content 1.27 mg/L, which was greater than produced by other test isolates obtained from several Baijiu brewingenvironments. Through single factor experiments, influence various factors on YF1914 measured. Eightvariables were tested using Plackett-Burman design, and ethanol content, induction time, caproic acid initial pH, temperaturesignificantly affected Further studies done steepest ascent path response surface methodology (RSM)designs identify optimized fermentation conditions The optimum found be: sorghum hydrolysatemedium (SHM) with sugar 12 Brix pH 5.0, inoculum size 5% (v/v), incubation at 28 °C shaking at180 rpm 32 h, addition 10% (v/v) 0.046% then static culture 24 h. Theoptimized 21.98 mg/L or 17.3 times conditions. Thus,a selected obtained, potentially improve increasing content.Keywords: ethyl caproate; optimization; cerevisiae;