【摘要】 本研究围绕传统米酒发酵风味单一、品质稳定性不足等问题，探索乳酸菌与酵母、根霉复配构建多菌种酒曲体系的可行性与优势。基于实验室分离获得的两株优良乳酸菌，分别与不同来源的酿酒酵母及根霉组合，设计六种复配酒曲方案，开展固态发酵试验，并以感官评分、GC-MS及HPLC等多指标体系评估其对米酒品质的影响。研究结果表明，乳酸菌的引入显著提升了米酒的酸度结构与风味复杂度。其中，方案2在感官评价中表现最佳，具有更高浓度的苯乙醇、乙酸苯乙酯、棕榈酸乙酯等芳香物质，其乳酸和乙酸含量亦高于对照组，呈现协调的酸甜比例和浓郁的复合香气。此外，该方案在保留葡萄糖与麦芽糖含量方面表现优越，反映其对糖分代谢具有一定调节能力。本研究验证了乳酸菌与酵母协同作用在改善传统米酒风味和功能性方面的潜力，为多菌种复合制曲技术在传统酿造中的优化应用提供理论支持和技术路径，也为功能型发酵酒类的开发奠定基础。更多还原

【Abstract】 The study addressed the limitations of traditional rice wine fermentation, including monotonous aroma profiles and limited product stability, by constructing a multi-strain starter system integrating lactic acid bacteria(LAB), Saccharomyces cerevisiae, and Rhizopus arrhizus. Two LAB strains with superior acid-producing capabilities were screened and co-cultured with selected yeasts and molds to formulate six composite fermentation schemes. Solid-state fermentation was performed, and a comprehensive evaluation of sensory attributes, volatile composition(via GC-MS), organic acids, and sugar content(via HPLC and HPLC-ELSD) was conducted.The results revealed that the incorporation of LAB markedly improved the acid profile and aroma complexity of rice wine. Formula 2, in particular, demonstrated superior sensory performance, with significantly elevated levels of phenylethanol, ethyl phenylacetate, and ethyl palmitate, as well as lactic and acetic acid. It also retained higher concentrations of glucose and maltose, suggesting modulation of sugar metabolism during fermentation. These findings indicated a synergistic interaction between LAB and yeast, facilitating a more harmonious balance of ethanol, acidity, and flavor compounds.Overall, the study confirmed the feasibility and advantage of multi-strain co-fermentation in enhancing the flavor quality and functional value of traditional rice wine, providing theoretical guidance and a methodological framework for future development of functional fermented beverages.更多还原