白酒酿造过程中的微生物研究进展  

Research progress on microorganisms in Baijiu brewing process

作　　者：梁栩煜 钱敏[1] 白卫东[1] 肖更生 刘功良[1] 俞剑燊 郭波 LIANG Xuyu;QIAN Min;BAI Weidong;XIAO Gengsheng;LIU Gongliang;YU Jianshen;GUO Bo(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Shanghai Jinfeng Wine Co.,Ltd.,Shanghai 200120,China;Guangdong Shiwan Liquor Distillery Co.,Ltd.,Foshan 528031,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]上海金枫酒业股份有限公司,上海200120 [3]广东石湾酒厂集团有限公司,广东佛山528031

出　　处：《中国酿造》2020年第7期11-15,共5页China Brewing

基　　金：广州市科技计划项目(201704020029,201803020012)。

摘　　要：在传统白酒酿造过程中,微生物对白酒品质、风味的影响至关重要。白酒的品质与酒中微生物的研究程度有着极为密切的关系,风味微生物更是影响白酒品质的关键因素。该文综述了白酒发酵过程中的微生物研究现状,主要概述了白酒发酵期间的细菌、酵母菌、霉菌的类别、作用机理及其变化过程,并揭示了现代分子生物技术下的白酒微生物菌群多样性,以期深入研究微生物与白酒风味形成之间的关系且为解析白酒发酵的本质奠定基础。In the traditional Baijiu(Chinese liquor) brewing process, the influence of microorganisms on the quality and flavor of Baijiu is crucial. The Baijiu quality is closely related to the degree of research on microorganisms, and the flavor microorganisms are the key factors affecting Baijiu quality.Therefore, in this article, the current research status of microorganisms in Baijiu brewing process was reviewed, the types, action mechanism and changes of bacteria, yeasts and molds in Baijiu brewing process were mainly summarized, and the microflora diversity Baijiu microorganisms under modern molecular biology technology was revealed, in order to in-depth study the relationship between microorganisms and the formation of Baijiu flavor, and lay the foundation for understanding the essence of Baijiu fermentation.

关 键 词：白酒酿造 微生物 作用机理 现代分子生物学技术 

分 类 号：TS262.3[轻工技术与工程—发酵工程]