浓香型大曲白酒窖泥微生物研究进展  

Research progress on pit mud microbes in the production process of strong-flavor Daqu Baijiu

作　　者：江鹏[1] 何朝玖 刘燕梅 尚娟芳[1] 兰小艳[1] 肖龙泉 JIANG Peng;HE Chaojiu;LIU Yanmei;SHANG Juanfang;LAN Xiaoyan;XIAO Longquan(Wuliangye Technical College,Yibin Vocational&Technical College,Yibin 644003,China;Yibin Liuchi Lane Wine IndustryCo.,Ltd.,Yibin 644000,China;Yibin Product Quality Supervision and Inspection Institute,Yibin 644002,China;College of Pharmacy and Bioengineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]宜宾职业技术学院五粮液技术学院,四川宜宾644003 [2]宜宾市六尺巷酒业有限公司,四川宜宾644000 [3]宜宾市产品质量监督检验所,四川宜宾644002 [4]成都大学药学与生物工程学院,四川成都610106

出　　处：《中国酿造》2020年第4期19-22,共4页China Brewing

基　　金：宜宾职业技术学院院级科研项目(ybzysc17-49)。

摘　　要：基于传统微生物技术和现代生物学技术对白酒窖泥微生物的研究,阐述了研究白酒酿造微生物所运用生物学技术的各种方法、原理及对窖泥微生物的研究现状。主要对宏基因组、聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)技术、高通量测序技术等现代分子生物技术在窖泥微生物代谢活动和群落代谢机制研究中的应用进行了综述,为解决白酒生产中遇到的实际问题提供了理论指导。Based on the research on the traditional microbial technology and modern biological technology applied in the research on pit mud microbes,various methods and principles of the biological techniques used in the study of Baijiu(Chinese liquor)-making microbes in pit mud were introduced. In this paper, the application of metagenomics, polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE), high-throughput sequencing and other modern molecular biotechnology technologies in the study of microorganism metabolism and community mechanism in pit mud were reviewed, which provided theoretical guidance for solving practical problems in Baijiu production.

关 键 词：浓香型大曲白酒 现代分子生物学技术 窖泥微生物 

分 类 号：TS261.8[轻工技术与工程—发酵工程]