酱香型白酒酿造中放线菌多样性及功能研究概述  

Overview of the diversity and function of actinomycetes in the sauce-flavor Baijiu brewing process

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;Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy,Guiyang 550025,China;College of Life Sciences,Guizhou University,Guiyang 550025,China;College 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]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [3]贵州大学生命科学学院,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8期1-5,共5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：酱香型白酒是在开放性环境中,由细菌、霉菌和酵母菌等各种微生物协同作用,经固态发酵制成的。放线菌作为一类特殊微生物类群,在酱香型白酒酿造过程中对白酒品质、风味的形成具有一定贡献。该文从酱香型白酒酿造中放线菌多样性与功能两个方面,综述了酱香型白酒酿造过程中放线菌的研究现状,分析了放线菌与酱香型白酒品质之间的关系,并展望了白酒中放线菌未来研究前景,为今后开发高温放线菌资源及功能,提升酱香型白酒品质奠定基础。Sauce-flavor Baijiu was produced by solid-state fermentation in an open environment with the synergistic action of microorganisms,including bacteria,molds and yeasts.As a special microbial group,actinomycetes had contributed to the quality and flavor formation of sauce-flavor Baijiu during the brewing process.In this paper,the research status of actinomycetes in the sauce-flavor Baijiu brewing process was reviewed from two aspects of diversity and function,the relationship between actinomycetes and the quality of sauce-flavor Baijiu was analyzed,and the future research prospects of actinomycetes in Baijiu were prospected,which laid a foundation for developing Thermoactinomyces resources and functions,and improving the quality of sauce-flavor Baijiu in the future.

关 键 词：酱香型白酒 发酵 放线菌 多样性 功能分析 

分 类 号：TS261.1[轻工技术与工程—发酵工程]