白酒大曲的微生物多样性及其酶类研究进展  

Research Progress on Microbial Diversity and Enzymes of Baijiu Daqu

作　　者：丁子元 陈玉红 孙玉婷 郑晓卫 张无疾 杨娟 DING Ziyuan;CHEN Yuhong;SUN Yuting;ZHENG Xiaowei;ZHANG Wuji;YANG Juan(Nutrition&Health Research Institute,COFCO Corporation,Beijing Key Laboratory of Nutrition,Health and Food Safety,Beijing 102209,China;Jiugui Liquor Co.Ltd.,Jishou 416000,China)

机构地区：[1]中粮营养健康研究院有限公司,营养健康与食品安全北京市重点实验室,北京102209 [2]酒鬼酒股份有限公司,湖南吉首416000

出　　处：《食品科技》2023年第3期17-23,共7页Food Science and Technology

摘　　要：大曲是中国白酒酿造过程普遍采用的糖化发酵剂,不仅富含多种功能微生物,还含有微生物代谢产生的各种酶类,是形成不同香型白酒独特风味的关键因素。因此,对大曲中微生物多样性、酶类以及强化大曲的探讨成为当下的研究热点。文章综述了国内外基于传统微生物培养技术和现代分子生物学技术如聚合酶链式反应-变性梯度凝胶电泳法(PCR-DGGE)、高通量测序技术等对白酒大曲微生物的最新研究进展,大曲中的酶类研究以及强化大曲的应用研究成果,最后对未来的研究趋势进行了展望。对微生物多样性和酶类进行系统研究为白酒酿造提供了重要的理论基础,对强化大曲的应用具有至关重要的作用。Daqu is a saccharifying and fermenting agent widely used in Chinese Baijiu brewing process.It is not only rich in many functional microorganisms,but also contains various enzymes produced by microbial metabolism.It is the key factor to form the unique flavor of different flavor Baijiu.Therefore,the research on microbial diversity,enzymes and fortified Daqu has become a hot topic.The latest research progress of Daqu microorganisms based on traditional microbial culture techniques and modern molecular biology techniques such as polymerase chain reaction denaturing gradient gel electrophoresis(PCR-DGGE)and high throughput sequencing,enzymes in Daqu and the application of fortified Daqu were reviewed in this paper.Finally,the future development trend was prospected.The systematic study of microbial diversity and enzymes provides a theoretical basis for Baijiu brewing and plays an important role in the application of fortified Daqu.

关 键 词：大曲 微生物多样性 酶类研究 强化大曲 

分 类 号：TS201.3[轻工技术与工程—食品科学]