| 毕赤酵母对酸粥滋味品质形成的评价 |
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| 引用本文： | 折米娜,王玉荣,刘康玲,双全. 毕赤酵母对酸粥滋味品质形成的评价[J]. 中国酿造, 2018, 37(6): 85. DOI: 10.11882/j.issn.0254-5071.2018.06.017 |
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| 作者姓名： | 折米娜 王玉荣 刘康玲 双全 |
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| 作者单位： | 内蒙古农业大学 食品科学与工程学院，内蒙古 呼和浩特 010018 |
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| 基金项目： | 国家自然科学基金地区科学基金项目（31460443）；内蒙古自然基金项目（2016MS0338）；自治区科技创新项目（KCBJ201811） |
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| 摘 要： | 将毕赤酵母与乳酸菌进行复配发酵制备酸粥样品，同时使用乳酸菌单一发酵作为对照，并采用电子舌技术结合多元统计学 方法对其滋味品质进行评价。 结果表明，酸味是发酵酸粥的主要滋味特性。 通过马氏距离聚类分析发现复配组与乳酸菌组发酵酸粥聚 为一类，进一步利用多元方差分析发现，两组发酵酸粥滋味品质差异不显著（P＞0.05），毕赤酵母对酸粥滋味品质形成无积极影响。
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| 关 键 词： | 毕赤酵母 酸粥 电子舌 |
Evaluation of Pichia pastoris on taste profile characterization of sour porridge |
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| SHE Mina,WANG Yurong,LIU Kangling,SHUANG Quan. Evaluation of Pichia pastoris on taste profile characterization of sour porridge[J]. China Brewing, 2018, 37(6): 85. DOI: 10.11882/j.issn.0254-5071.2018.06.017 |
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| Authors: | SHE Mina WANG Yurong LIU Kangling SHUANG Quan |
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| Affiliation: | College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China |
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| Abstract: | Pichia pastoris and lactic acid bacteria were mixed to prepare sour porridge samples, meanwhile using lactic acid bacteria single fermented sour porridge as control, then sour porridge taste quality was evaluated by electronic tongue technology combined with multivariate statistical meth- ods. As a result, the sourness was the main taste characteristic of the fermented sour porridge. The Mahalanobis distance analysis showed that the sour porridges fermented with compound microbes and with single lactic acid bacteria were classified into the same cluster. Furthermore, the multivariate analysis of variance found that there was no difference between the two groups (P＞0.05), P. pastoris had no positive effect on the taste quality of sour porridge. |
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| Keywords: | Pichia pastoris sour porridge electronic tongue |
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