基于主成分和聚类分析的不同乳酸杆菌制备酸浆水品质评价

使用电子舌、电子鼻和色度仪,并结合主成分和聚类分析对Lactobacillus fermentum(发酵乳杆菌)、L.delbrueckii(德氏乳杆菌)和L.casei(干酪乳杆菌)制备酸浆水的品质进行了评价。结果发现,不同乳杆菌发酵酸浆水样品在空间排布和聚类上具有明显的分离趋势,而同组样品之间则表现出明显的聚类趋势。在滋味品质上,L.delbrueckii制备的酸浆水的酸味显著高于其他两组(P<0.05),丰度显著高于L.fermentum制备的酸浆水(P<0.05),而苦味和咸味显著低于其余两组(P<0.05);在风味品质上L.fermentum发酵的酸浆水芳香类物质的含量显著偏高(P<0.05);而在色泽品质上,L.delbrueckii明亮度较优(P<0.05)。综上可知,L.delbrueckii更适合于酸浆水的发酵。

Quality Evaluation of Suanjiangshui Prepared by Different Lactobacillus Based on Principal Components and Cluster Analysis

The quality of the suanjiangshui prepared by Lactobacillus fermentum,L. delbrueckii and L. casei was evaluated using electronic tongue,electronic nose and colorimeter,combined with principal component and cluster analysis. The results showed that different Lactobacillus fermentation suanjiangshui samples had obvious separation tendency in spatial arrangement and clustering,while the same group showed obvious clustering trend. In terms of taste quality,the acidity of the suanjiangshui prepared by L. delbrueckii was significantly higher than that of the other two groups(P<0.05),and the richness was significantly higher than that of L. fermentum(P<0.05),while the bitterness and saltiness were significantly lower those of the other two groups(P<0.05). In terms of flavor quality,the content of aromatic substances in the fermented suanjiangshui by L. fermentum was significantly higher(P<0.05). L. delbrueckii was better in color quality(P<0.05). In conclusion,L. delbrueckii is more suitable for the fermentation of suanjiangshui.