真菌在大曲酒生产中的应用研究  

Application of Fungi in Daqu Baijiu Production

作　　者：刘绪兴 程鹏 陈才 冯潜 文章 杨生智 陈杰 LIU Xuxing;CHENG Peng;CHEN Cai;FENG Qian;WEN Zhang;YANG Shengzhi;CHEN Jie(Yibin Liuchixiang Distillery Co.Ltd.,Yibin,Sichuan 644000;Jing Brand Co.Ltd.,Huangshi,Hubei 435000,China)

机构地区：[1]宜宾六尺巷酒业有限公司,四川宜宾644000 [2]劲牌有限公司,湖北黄石435000

出　　处：《酿酒科技》2020年第7期50-57,共8页Liquor-Making Science & Technology

摘　　要：大曲酒中研究最多的微生物是细菌、霉菌和酵母菌,霉菌与酵母菌同属真菌。真菌在白酒酿造过程中有产酶、生香、产酯等作用,随着微生物技术的发展,白酒行业对真菌的研究不断加深。本文通过收集整理,列出了霉菌和酵母菌在大曲酒制曲和制酒过程中的应用研究情况,并对两者的纯化培养工艺做了简要介绍。The most studied microorganisms in Daqu Baijiu are bacteria and fungi(moulds and yeasts).Fungi have the function of producing enzymes,aromatic substances and esters in the process of Baijiu production.With the development of microbial technology,more and more in-depth researches on fungi have been carried out in Baijiu industry.This paper collects the researches on moulds and yeasts in Daqu and Baijiu production,and gives a brief introduction to the purification and culture process of moulds and yeasts.

关 键 词：霉菌 酵母 大曲酒 应用 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]