浓香型白酒大曲微生物群落结构研究进展  

Research progress in microbial community structure in Nongxiangxing Daqu

作　　者：黄平[1] 王子豪[1] 郑佳 金垚 黄钧[1] 赵东 周荣清[1] 吴重德[1] HUANG Ping;WANG Zihao;ZHENG Jia;JIN Yao;HUANG Jun;ZHAO Dong;ZHOU Rongqing;WU Chongde(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,Sichuan,China;Wuliangye Yibin Limited Company Yibin 644007,Sichuan,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]宜宾五粮液股份有限公司,四川宜宾644007

出　　处：《微生物学通报》2023年第7期3170-3186,共17页Microbiology China

基　　金：四川省重点研发项目(2023YFS0450);宜宾五粮液股份有限公司委托项目(CXY2020ZR003)。

摘　　要：大曲通常作为发酵剂用于酿造传统中国白酒,其提供各类微生物菌系和酶系启动白酒发酵,影响白酒风味和独特风格。近年来,对大曲微生物群落结构的研究成为研究热点,研究人员对大曲微生物群落结构、基因功能和功能微生物等进行了广泛而深入的研究,对大曲微生物组成、变迁规律和功能的认识逐渐清晰。本文综述了浓香型大曲微生物群落结构分析方法、主要微生物组成、重要功能微生物和微生物溯源,为研究大曲微生物群落结构、优化大曲生产工艺和改善白酒品质提供一定的理论依据。Daqu,commonly used as a starter during the brewing of Chinese Baijiu,provides a variety of microbial strains and enzymes initiating the Baijiu fermentation,thus affecting the unique flavor and taste of Baijiu.In recent years,the microbial community structure of Daqu has become a research hotspot,and researchers have conducted extensive in-depth research on the microbial community structure,gene function,and functional microorganisms of Daqu.Therefore,the knowledge of the microbial composition,succession,and functions of Daqu has become increasingly richer.This review summarized the analytic methods of microbial community structure,the main microbial composition,functional microorganisms,and microbial traceability in the production of Daqu,aiming to provide a theoretical basis for investigating the microbial community structure of Daqu,optimizing the production process of Daqu,and improving the quality of Baijiu.

关 键 词：大曲 微生物群落结构 微生物溯源 浓香型白酒 

分 类 号：TS262.31[轻工技术与工程—发酵工程]