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投稿时间：2019-02-25
投稿时间：2019-02-25
中文摘要: 该研究通过传统可培养法从米酒样品中分离出9 株乳酸菌，在相同的条件下添加9 株乳酸菌发酵制备红曲黄酒，并采用酸碱直接滴定法、折光仪法、高效液相-示差折光法和电子舌技术，同时结合统计学的方法对添加不同乳酸菌制备的红曲黄酒的总酸、可溶性固形物、有机酸含量和滋味品质进行评价。结果表明，这9 株乳酸菌发酵制备的红曲黄酒总酸、可溶性固形物、有机酸的含量和滋味较未添加乳酸菌制备的红曲黄酒有较大差异，且添加乳酸菌发酵的红曲黄酒的可溶性固形物的含量显著高于对照组，总酸的含量的低于对照组，并经主成分分析可知相同种类的乳酸菌发酵红曲黄酒样品的品质有相似的影响。
Abstract:In this study，9 strains of lactic acid bacteria （LAB）were isolated from rice wine samples by traditional culturable method.Under the same conditions，9 strains of LAB were added to ferment monascus rice wine samples.Electronic tongue technology，high performance liquid chromatography-differential refraction method and statistical methods were used to studied the taste，organic acid，soluble solid and total acid of monascus rice wine samples with different LAB.The results showed that the contents of total acid，taste，soluble solids and organic acids of the 9 strains of LAB fermented monascus rice wine were significantly affected and the content of soluble solids in the samples added LAB was significantly higher than that in the control group and the content of total acid was lower than that in the control group.Principal component analysis （PCA）showed that the same kind of LAB has similar effects on the quality of monascus rice wine.
keywords: rice wine lactic acid bacteria monascus rice wine electronic tongue principal component analysis（PCA）
文章编号：202003035 中图分类号： 文献标志码：
基金项目:湖北文理学院教师科研能力培育基金（2016zk023）
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