白酒大曲功能微生物与酶系研究进展  

Research progress on functional microbes and enzymes in Daqu of Baijiu

作　　者：李兵[1,2] 张超 王玉霞[2,3] 王娟 蔡馨[2] 杨茂 邢莲 LI Bing;ZHANG Chao;WANG Yuxia;WANG Juan;CAI Xin;YANG Mao;XING Lian(School of Food Science and Bioengineering,Xihua University,Chengdu 610039,China;College of Life Science and Food Engineering,Yibin College,Yibin 644000,China;Soild-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin 644000,China)

机构地区：[1]西华大学食品科学与生物工程学院,四川成都610039 [2]宜宾学院生命科学与食品工程学院,四川宜宾644000 [3]固态发酵资源利用四川省重点实验室,四川宜宾644000

出　　处：《中国酿造》2019年第6期7-12,共6页China Brewing

基　　金：四川省科技厅应用基础研究项目(2015JY0185);四川省科技厅应用基础研究项目(2016JY0159);固态发酵资源利用四川省重点实验室应用基础项目(2015GTY001);中国轻工业浓型白酒固态发酵重点实验室开放基金项目(2017JJ006);四川省宜宾市重点科技项目(2014SF030);四川省宜宾市重点科技项目(2013NY004);宜宾学院重点科研项目(2013QD15);四川省教育厅重点项目(14ZA0273)

摘　　要：中国白酒有着悠久的历史,是世界著名六大蒸馏酒之一。酒曲是我国白酒必不可少的发酵剂,为白酒发酵提供必要的糖化力、酒化力和风味前体,并承载着发酵的启动和顺利进行所必需的微生物菌群和各类功能酶系。作为影响白酒品质、类型和风格的粗酶制剂,众多研究都聚焦于揭示酒曲中微生物和相关酶系的功能、作用和类群的奥秘。该文从酒曲原料、制作、发酵、成熟等工艺过程出发,阐述各工艺过程的要求和特点,分析酒曲发酵和成熟过程中各类微生物类别和作用,以及多种酶系的功能,并在此基础上对大曲微生物、酶系和白酒酿造研究方面提出展望。Baijiu (Chinese liquor) is one of the six famous distilled spirits in the world, and it has a very long history. Jiuqu is an essential starter for Baijiu, which provides necessary saccharification power, alcohol producing power, flavor precursor, it also carries the microbial flora and various functional enzymes necessary for the start and process of Baijiu fermentation. As crude enzymes affecting the quality, type and style of Baijiu, more and more researches have focused on revealing the mysteries of the microbial flora and the functions, effects and class group of related enzymes in Jiuqu. From the process of raw materials, production, fermentation and maturity of Jiuqu, the requirements and characteristics of each process were expounded, the types and effects of various microorganisms, and the functions of various enzymes in the process of fermentation and maturation of Jiuqu were analyzed. On this basis, the research prospect of Daqu microorganism, enzyme system and Baijiu brewing was put forward.

关 键 词：白酒 大曲 微生物 酶系 

分 类 号：TS262.3[轻工技术与工程—发酵工程]