组学技术在白酒酿造微生物中的应用进展  

Progress on the application of omics technologies in Baijiu brewing microorganism

作　　者：骆红波 孙优兰 范奇高 胡建锋 张健 LUO Hongbo;SUN Youlan;FAN Qigao;HU Jianfeng;ZHANG Jian(Guizhou Xijiu Co.,Ltd.,Zunyi 564622,China)

机构地区：[1]贵州习酒股份有限公司,贵州遵义564622

出　　处：《中国酿造》2023年第12期13-21,共9页China Brewing

基　　金：贵州省科技计划项目(黔科合支撑[2023]一般342);贵州省质量发展项目(黔质量发展项目[2022]8号);贵州省工业和信息化发展专项资金项目(黔财工[2021]165号)。

摘　　要：中国白酒是世界著名的具有独特风味的蒸馏酒之一。这种独特风味的形成,通常是白酒酿造过程中微生物的群落结构、基因表达、代谢通路、酶活性及代谢产物协调作用的综合体现。组学技术的快速发展为多角度解析酿造微生物多样性和功能性及其对酒体风味的影响提供了技术支持。因此,该文对基因组学、转录组学、蛋白组学及代谢组学技术在酿造微生物的应用进展进行总结,并对未来的发展方向进行展望,旨在为白酒酿造的理论研究和生产实践提供思路。Chinese Baijiu is one of the famous distilled spirits with unique flavor in the world.The formation of the unique flavor is usually due to the microbial community structure,gene expression,metabolic pathway,enzyme activity and coordination of metabolites in the process of Baijiu brewing.The rapid development of omics methods provides technical support for the analysis of microbial diversity and function and their influence on Baijiu flavor.Therefore,a systematic overview on the application progress of genomics,transcriptomics,proteomics and metabolomics technologies in research on brewing microorganisms was provided.Furthermore,future research perspectives were presented to provide ideas for theoretical research and production practice of Baijiu brewing.

关 键 词：组学技术 白酒 酿造微生物 

分 类 号：TS262.3[轻工技术与工程—发酵工程]