酱香型白酒酿造微生物代谢产物解析平台的研究进展  

Research Progress in the Analytic Platform of the Metabolites of Jiangxiang Baijiu(Liquor)-making Microbes

作　　者：袁仁国 王莉 王和玉 杨帆 汪地强 

机构地区：[1]贵州茅台酒股份有限公司,贵州仁怀564501

出　　处：《酿酒科技》2015年第4期4-6,共3页Liquor-Making Science & Technology

基　　金：国家科技支撑计划(2011BAC06B12)

摘　　要：介绍了酱香型白酒酿造微生物代谢产物解析平台的研究进展,包括该平台(项目)的起源与构建、平台运行内容以及平台运行的成效。通过引入酱香型白酒风味物质数据库及研究思路,构建了酿造微生物代谢产物分析标准操作流程(SOP),搭建起代谢产物解析的研究平台,并进行了实际应用。该项目不仅实现了风味研究平台的延伸,而且为提高企业乃至白酒行业生产技术、自主创新能力和可持续发展提供有力支撑。In this paper, the research progress in the analytic platform of metabolites of Jiangxiang Baijiu（liquor）-making microbes was introduced including the origin, the construction, the operation, and the achievements of the platform. Through the introduction of Jiangxiang Baijiu（liquor） flavoring compounds database and its research ideas, the standard operating procedure（SOP） for the analysis of the metabolites of liquor-making microbes had been constructed. Furthermore the research platform of metabolites analysis had been developed for practical application. Such platform not only was the extension of the research platform of flavoring compounds but also provided strong support for improving the independent technical innovation capabilities and for achieving the sustainable development of distilleries.

关 键 词：酱香型白酒 酿造微生物 代谢产物 平台建设 进展 

分 类 号：TS261.1[轻工技术与工程—发酵工程]