酱香酒生产过程中的微生物研究  

Research on Microbes in the Production of Jiangxiang Baijiu

作　　者：罗小叶 王晓丹[1,2] 邱树毅 LUO Xiaoye;WANG Xiaodan;QIU Shuyi(School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025;Guizhou Provincial Key Lab of Fermentation Engineering and Biological Pharmacy,Guizhou University,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《酿酒科技》2018年第10期108-113,共6页Liquor-Making Science & Technology

摘　　要：微生物的种类及数量对酱香型白酒的风味有着特殊的关系,整个酿造过程以细菌、霉菌、酵母菌等为代表的各种微生物类群混合生长,共同推动了酿造过程的顺利进行,对酱香白酒品质、风味的形成有重要贡献。介绍了本课题组对酱香白酒整个生产过程中微生物菌群结构与微生物功能性分析两个方面研究概况,并对未来的研究提出展望。The varieties and the quantity of microbes have a special relationship with the flavor of Jiangxiang Baijiu.In the entire liquor-making process,various microbial groups including bacteria,molds,and yeasts grow together and advance the progress of the fermentation,and they make great contributions in the final formation of the flavor and the styles of Jiangxiang Baijiu.In this paper,the research achievements in microbial structures and microbial functions in the whole production process were introduced,and the research directions in the future were put forward.

关 键 词：酱香白酒 微生物 菌群结构 功能分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]