浓香型白酒窖泥微生物群落及其风味成分研究进展  

Research progress of microbial community and flavor substances in strong-flavor Baijiu pit mud

作　　者：胡世伟 王超凡 王景春 王慧慧 赵华 张朝正 HU Shiwei;WANG Chaofan;WANG Jingchun;WANG Huihui;ZHAO Hua;ZHANG Chaozheng(Tianjin Key Laboratory of Industrial Microbiology,Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,School of Bioengineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院工业发酵微生物教育部重点实验室天津市工业微生物重点实验室,天津300457

出　　处：《中国酿造》2023年第12期9-12,共4页China Brewing

基　　金：国家自然基金项目(22278321)。

摘　　要：窖泥在浓香型白酒的生产过程中扮演着重要角色,其微生物群落种类、结构和代谢产物对酒体风味具有重要影响。为了揭示窖泥对浓香型白酒风味物质形成的影响,该文简述了窖泥微生物中的乳酸菌、己酸菌、芽孢杆菌及产甲烷菌,并综述了浓香型白酒中的挥发性风味物质,探讨了窖泥中的微生物菌群对浓香型白酒挥发性风味物质的影响。该研究有助于更深入地理解窖泥微生物群落对浓香型白酒风味特征塑造的作用,为酿酒行业工作者提供借鉴与参考。Pit mud plays an important role in the production of strong-flavor(Nongxiangxing) Baijiu,and its microbial community type,structure and metabolites have important effects on the flavor of the Baijiu.In order to reveal the effect of pit mud on the formation of flavor substances of strongflavor Baijiu,the lactic acid bacteria,caproic acid bacteria,Bacillus and methanogenic bacteria in the pit mud were briefly introduced,the volatile flavor substances in strong-flavor Baijiu were summarized,and the effect of microbial flora in the pid mud on the volatile flavor substances of strong-flavor Baijiu was discussed.This study was helpful to further understand the role of microbial community in shaping flavor characteristics of strong-flavor Baijiu,and provide reference for brewing industry workers.

关 键 词：浓香型白酒 窖泥 微生物 挥发性风味物质 

分 类 号：Q815[生物学—生物工程] TS262.31[轻工技术与工程—发酵工程]