浓香型白酒窖泥中乳酸菌的分离鉴定及其在柑橘酒中的应用

在对浓香型白酒窖泥中乳酸菌进行分离鉴定的基础上，分别将其与酿酒酵母联合发酵进行柑橘酒制备，同时采用电子舌对 柑橘酒滋味品质进行了评价，探讨了乳酸菌在柑橘酒中应用的可行性。 结果表明，从窖泥中分离的15株菌均被鉴定为副干酪乳杆菌（Lactobacillus paracasei），柑橘酒中的有机酸主要为乳酸、柠檬酸和琥珀酸，酸味是15株乳酸菌发酵而成的柑橘酒样品间差异最大的 滋味指标。 L. paracasei JNB1-3可明显降低柑橘酒的酸味和苦味强度，在后续柑橘酒发酵中可能具有一定的应用潜力。

Isolation and identification of lactic acid bacteria from pit mud of Luzhou-flavor Baijiu and their application in the fermentation of orange wine

Orange wine was prepared with the fermentation of Saccharomyces cerevisiae and lactic acid bacteria isolated from pit mud of Luzhou-flavor Baijiu (Chinese liquor). The taste quality of orange wine samples was studied by electronic tongue, and the feasibility of the application of lactic acid bacteria in orange wine was evaluated. Results showed that 15 strains isolated from pit mud samples were identified as Lactobacillus paracasei, lactic acid, citric acid and succinic acid were the major organic acids in orange wine, and sour taste was the most significant taste index in orange wine with 15 strains of lactic acid bacteria fermentation. The results indicated that L. paracasei JNB1-3 could obviously reduce the intensity of bitterness and sourness of orange wine, which may have certain application potential of subsequent fermentation of orange wine.