乳酸菌在固态法白酒生产中的地位与作用  

Roles & Functions of Lactic Acid Bacteria in the Production of Liquor by Solid Fermentation

作　　者：谢玉球[1] 钟雨[1] 谢旭[1] 王卫东[1] 

机构地区：[1]江苏双沟酒业股份有限公司,江苏泗洪223911

出　　处：《酿酒科技》2008年第11期83-86,共4页Liquor-Making Science & Technology

摘　　要：乳酸菌是固态法白酒生产的重要微生物。在固态法白酒发酵过程,乳酸菌具有促进美拉德反应、促进酿酒的发酵、维护与保持酿酒微生态环境等作用;乳酸菌代谢产物具有多样性,其主要代谢产物乳酸又是形成的乳酸乙酯及其他香味成分的重要基础物质,乳酸可降低白酒刺激感、增加酒体的浓厚度、延长白酒后味,同时还可以增加酒体的回甜感,对丰富白酒风味有作用,在固态法白酒生产上有着独特的地位。Lactic acid bacteria are the important microbes in the production of liquor by solid fermentation. During the solid fermentation of liquor, lactic acid bacteria could advance Maillard reaction and liquor fermentation, and maintain and keep the ecological environment for liquor-making. Lactic acid bacteria had multiple metabolic products. The main metabolic product （lactic acid） is the main basic substance for the formation of ethyl lactate and other flavoring compositions. Lactic acid could reduce liquor harsh taste, enhance the mellow taste of liquor body, prolong liquor aftertaste, and strengthen the sweetness of liquor body. Accordingly, it plays special role in the production of liquor by solid fermentation.

关 键 词：微生物 乳酸菌 固态法白酒 代谢产物 酒体风味 

分 类 号：Q93-3[生物学—微生物学] TS261.1[轻工技术与工程—发酵工程]