酱香型白酒酿造微生物多样性研究进展  

Research Progress of Microbial Diversity During the Fermentation of Sauce-Flavor Baijiu

作　　者：刘晓柱 黄名正 唐维媛 于志海 许存宾 LIU Xiaozhu;HUANG Mingzheng;TANG Weiytuan;YU Zhihai;XU Cunbin(College of Food and Pharmaceutical Engineering,Guizhou Institute of Technology,Guiyang 550003)

机构地区：[1]贵州理工学院食品药品制造工程学院,贵阳550003

出　　处：《食品工业》2024年第1期145-150,共6页The Food Industry

基　　金：贵州省高校人文社会科学研究项目资助(2023GZGXRW069,酱香型白酒产业转型、规范发展对策研究)。

摘　　要：近年来酱香型白酒在白酒产业中异军突起,产能与营收快速增长。微生物在酱香型白酒生产中发挥重要作用,影响酒体品质特性。基于近年来我国在酱香型白酒酿造微生物领域取得的研究成果,综述酱香型白酒酿造微生物的多样性研究进展,以期为酱香型白酒酿造微生物的选育和酒体品质调控提供理论参考。In recent years,the production capacity and revenue of sauce-flavor Baijiu have risen rapidly in the Baijiu industry.Microorganisms play an important role in the production of sauce-flavor Baijiu,and affect the final quality of the wine body.Based on the recent research achievements in the field of microbes in sauce-flavor Baijiu process,the research progress on the diversity of microorganisms during the fermentation of sauce-flavor Baijiu in China recently is summarized,aiming to provide theoretical references for the breeding of the brewing microorganisms and controlling the quality of the sauce-flavor Baijiu.

关 键 词：酱香型白酒 细菌 真菌 多样性 

分 类 号：TS262.33[轻工技术与工程—发酵工程]