4.7 Article

The microsphere of sodium alginate-chitosan-Pichia kudriavzevii enhanced esterase activity to increase the content of esters in Baijiu solid-state fermentation

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FOOD CHEMISTRY
卷 407, 期 -, 页码 -

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ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.135154

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Immobilization; Microspheres; Pichia kudriavzevii; Solid-state fermentation; Baijiu

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P. kudriavzevii cells were immobilized in sodium alginate/chitosan microspheres, which could significantly increase the enzyme activity, esterase activity, and ester content in Baijiu solid-state fermentation.
Pichia kudriavzevii was one of the important aroma-producing fungi in the solid-state fermentation of Baijiu, and immobilization was an effective strategy for improving microbial performance. Herein, P. kudriavzevii cells were immobilized in a gel network that crosslinked by chitosan and sodium alginate to form sodium alginate/chitosan-P. kudriavzevii microspheres (SA/CS-PMs). Their structural characteristics and formation processes were char-acterized by SEM and FT-IR. The effect of synthesis conditions on the performance of microspheres were determined by single-factor experiments. Under the optimal conditions, the SA/CS-PMs could increase the amylase activity of the fermentation broth by 57.18%, the esterase activity by 66.13%, the content of ester by 67.04%, and could be reused at least three times. Further research results indicated that the content of ester could be increased significantly in Baijiu solid-state fermentation with the SA/CS-PMs. In conclusion, the SA/CS-PMs could improve the ester production ability of P. kudriavzevii by increasing the esterase activity, which was a valuable exploration of directional biosynthesis and a feasible strategy to improve solid-state fermentation quality.

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