酱香型白酒大曲细菌与蛋白酶研究进展  

Research Progress of Bacteria and Proteases for Sauce-flavor Baijiu Daqu

作　　者：吴海锋 张瑾 陆祖军[1,2] 尚常花 WU Haifeng;ZHANG Jin;LU Zujun;SHANG Changhua(College of Life Sciences,Guangxi Normal University,Guilin Guangxi 541006,China;Key Laboratory of Ecology ofRare and Endangered Species and Environmental Protection(Guangxi Normal University),Ministry of Education,Guilin Guangxi 541006,China;Guangxi Key Laboratory of Landscape Resources Conservation and SustainableUtilization in Lijiang River Basin,Guilin Guangxi 541006,China)

机构地区：[1]广西师范大学生命科学学院,广西桂林541006 [2]珍稀濒危动植物生态与环境保护教育部重点实验室(广西师范大学),广西桂林541006 [3]广西漓江流域景观资源保育与可持续利用重点实验室,广西桂林541006

出　　处：《广西师范大学学报（自然科学版）》2022年第5期398-405,共8页Journal of Guangxi Normal University:Natural Science Edition

基　　金：广西自然科学基金(2018GXNSFAA138008);广州市科技计划项目(201804010155)。

摘　　要：酱香型白酒是中国传统白酒的口味之一,以著名的贵州茅台酒为代表,属于大曲酒类。随着科技的不断进步,酱香型白酒酿造过程中微生物的种类以及产生独特风味的物质正在被逐渐揭晓。大曲微生物中细菌是产生蛋白酶和香味物质的重要种类,在大曲酒的品质、风味呈现方面起着极为重要的作用。本文系统地综述酱香型白酒大曲中细菌的多样性及蛋白酶的最新研究进展,对酱香型白酒微生物未来的研究提出展望。Sauce-flavor liquor represented by the famous Moutai,Kweichou is one of the traditional Chinese liquors,which belongs to Daqu liquor.With the continuous development of science and technology,the types of microorganisms and the substances that produced unique flavor in brewing process of sauce-flavor liquor were gradually revealed.As an important kind of microorganisms in Daqu,the bacteria could produce proteases and flavor substances,which played an extremely important role in the quality and flavor of liquor.This paper systematically reviewed the latest research progress of bacterial diversity and proteases in sauce-flavor liquor Daqu,and put forward the prospect of the future research of microorganisms related to sauce-flavor liquor.

关 键 词：酱香型白酒 大曲 细菌 蛋白酶 

分 类 号：TS262.33[轻工技术与工程—发酵工程]