| Summary: | 碩士 === 大同大學 === 生物工程學系(所) === 92 === ABSTRACT
In this study, we compared the effects of yeast strains, addition of Monascus, and culture temperature for the optimal conditions to produce the red rice chiew. The effects of yeast strains and additions of Monascus were less on the consumption of sugar in the production of red rice chiew, but the temperature of culture was significant. However, they were similar in the residual sugars and alcohol contents at eighth day. The pigments were correlated to the addition of Monascus, but the acidity and final pH were not significant by the major factors in the study. Using LSD of ANOVA analysis in SAS program to study the effects of individual major factors, we found more total acidity contents in lower culture temperature and higher pH value by yeast strain no. 6. The highest pH value was A-1. There was not any correlation between the pH value and total acidity contents. By the tasting of red rice chiew, all of the addition of Monascus, yeast strains, and fermentation temperature effected the falvor of red rice chiew. The fermentation rate was faster at 25�aC than at 15�aC, but the flavors were insuffucuent. If added more Monascus, the colors were more red but their flavors were worse. Combining the results of tasting, the best red rice chiew was produced by yeast strain no. 6 and addition of 20g Monascus at 15�aC.
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