现代微生物技术在白酒酿造中的应用研究进展  

Research Progress in the Application of Modern Microbial Technology in Baijiu Production

作　　者：马冲 刘淼[1,2] 李涵 蔡小波 何旭[1] 黄孟阳 秦辉 MA Chong;LIU Miao;LI Han;CAI Xiaobo;HE Xu;HUANG Mengyang;QIN Hui(Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]国家固态酿造国家工程技术研究中心,四川泸州646000

出　　处：《酿酒科技》2023年第5期117-122,127,共7页Liquor-Making Science & Technology

基　　金：四川省重点研发项目(2021YFS0337);四川省科技项目(2021ZYD0102)。

摘　　要：白酒酿造过程实质上是相关微生物的系列代谢过程。因此,研究现代微生物技术在中国白酒酿造中的应用尤为重要。本文综述了基因工程、酶工程、PCR技术、高通量测序等微生物技术在酿酒原料、制曲、酿酒生产(窖池、糟醅、酿造副产物)、酿酒废弃物等方面的应用,以期为建立酿酒微生物库、提升白酒产业高质量发展等提供理论指导与参考依据。The production process of Baijiu is essentially a series of microbial metabolic processes.Therefore,it is very important to study the application of modern microbial technology in the production of Baijiu.This paper reviews the application of gene engineering,enzyme engineering,PCR technology and high-throughput sequencing technology in raw material preparation,Jiuqu making,fermentation process(pits,fermented grains,by-products),waste treatment,etc.This paper has provided theoretical guidance and reference for the establishment of microbial libraries and the promoting of high-quality development of Baijiu industry.

关 键 词：现代微生物技术 中国白酒 应用 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]