微生物代谢组学及其在白酒酿造中的应用研究进展  

Advances in microbial metabolomics and its application in Baijiu brewing

作　　者：王珂佳[1,2,3] 邱树毅 WANG Kejia;QIU Shuyi(Department of Light Industry and Chemical Industry,Guizhou Light Industry Technical College,Guiyang 550025,China;College of Life Sciences,Guizhou University,Guiyang 550025,China;Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy,Guizhou University,Guiyang 550025,China;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州轻工职业技术学院轻工化工系,贵州贵阳550025 [2]贵州大学生命科学学院,贵州贵阳550025 [3]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 [4]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2019年第9期1-6,共6页China Brewing

基　　金：贵州省工业攻关项目(黔科合GZ字[2014]3012);贵州省重大专项项目(黔科合重大专项字GZ[2013]6009号)

摘　　要：微生物代谢组学是代谢组学的重要研究领域。该文主要对微生物代谢组学在微生物分类、代谢物分析鉴定、发酵工艺等领域的研究内容进行了总结,对其研究过程及应用的技术手段、在白酒酿造中对分析风味物质、优化酿造工艺的应用及存在的主要问题进行了综述,并对其发展趋势做出展望。研究微生物代谢组学及其在白酒酿造中的应用,为探究白酒风味形成机制、优化酿造工艺、提高原料利用率等提供了新的方法,有利于进一步揭示中国传统白酒的生产原理,提升白酒品质。Microbial metabolomics is an important research field of metabolomics.The microbial metabolomics researches in the fields of microbial classification,metabolite analysis and identification,fermentation process were summarized,and the research process and technological means,the applications in flavor substances analysis during Baijiu (Chinese liquor) brewing and brewing process optimization,and the main problems existed were reviewed.Its development trends were also prospected in this paper.Microbial metabolomics and its application in Baijiu brewing were studied,which provided a new method for exploring the formation mechanism of Baijiu flavor,optimizing brewing technology and improving the utilization rate of raw materials,and was conductive to further revealing the production principle of traditional Chinese Baijiu and improving the quality.

关 键 词：微生物 代谢组学 白酒酿造 研究进展 

分 类 号：TS261.1[轻工技术与工程—发酵工程]