小曲酒酿造微生物研究进展  

Research Progress in Microbes for the Production of Xiaoqu

作　　者：王毅[1] 罗惠波[1,2] 王彩虹[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《酿酒科技》2014年第4期78-82,共5页Liquor-Making Science & Technology

基　　金：酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2013-03)

摘　　要：小曲酒的品质和独特的风味与其酿造过程中的微生物密切相关。概述了小曲酒酿造微生物的研究进展,并对其进行了分析和展望。比较系统地阐述了与酿酒微生物密切相关的生态学技术,为揭示小曲酒酿造微生物的结构多样性、发现和确定功能微生物、鉴定小曲和酒醅中优势菌群提供理论和技术支持。The quality and the unique flavor of Xiaoqu is closely related to the microbes in Xiaoqu production. In this paper, the research progress in microbes for the production of Xiaoqu was reviewed and forecasted. The biotechs closely related to microbes for Xiaoqu production were elab- orated systematically, which could provide theoretical and technical support for revealing the structural diversity of microbes for Xiaoqu produc- tion, finding and identifying functional microbes, and determining the dominant microbial groups in Xiaoqu and in fermented grains.

关 键 词：小曲酒 微生物 生态学技术 研究进展 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程]