浓香型白酒酿造生境中微生物群落多样性及群落间相互作用  

Research progress on microbial community diversity and interaction in strong-flavor Baijiu brewing habitat

作　　者：赵亮亮[1] 盛伟喜 时晓[1] 李莹[2] ZHAO Liangliang;SHENG Weixi;SHI Xiao;LI Ying(Jiangsu Yanghe Distillery Co.,Ltd.,Suqian 223800,China;Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800 [2]江苏省农业科学院,江苏南京210014

出　　处：《中国酿造》2023年第11期15-21,共7页China Brewing

基　　金：2022国家外国专家项目(个人类)计划项目(G2022014078C)。

摘　　要：浓香型白酒酿造生境中的微生物群落复杂多样,微生物自身代谢及种间相互作用产生了多种功能酶及风味物质,赋予了浓香型白酒独特风味及和谐口感。明晰浓香型白酒酿造生境中微生物的群落组成及功能、探究群落间相互作用关系,是揭示浓香型白酒风味形成机制、改进生产工艺、稳定产质量的关键。该文围绕浓香型白酒酿造生境,综述大曲、酒醅、窖泥及黄水中的微生物群落组成,梳理某些关键微生物的功能特性及微生物群落间相互作用,旨在为浓香型白酒酿造微生物的研究提供参考。The microbial community in the brewing habitat of strong-flavor(Nongxiangxing)Baijiu is complex and diverse,and a variety of functional enzymes and flavor substances are produced by microbial metabolism and interspecific interactions,which endows strong-flavor Baijiu with unique flavor and harmonious taste.It is the key to reveal the formation mechanism of strong-flavor Baijiu,improve the production process and stabilize the production quality to clarify the composition and function of microbial community in the brewing habitat of strong-flavor Baijiu and explore the interaction relationship between the community.In this paper,the microbial communities in Daqu,fermented grains,pit mud and Huangshui were reviewed around the brewing habitat of strong-flavor Baijiu,and the functional characteristics and interactions of some key microorganisms were reviewed,in order to provide reference for the study of microorganisms in strong-flavor Baijiu brewing.

关 键 词：浓香型白酒 生境 微生物群落 功能 相互作用 

分 类 号：TS262.3[轻工技术与工程—发酵工程]