白酒酿造中丙酸菌及应用的研究进展  

Research progress on propionic acid bacteria and application in Baijiu brewing

作　　者：张维 牟飞燕 陈玫[1] 董孝元 常煦[3] 方尚玲[1] 陈茂彬[1] ZHANG Wei;MOU Feiyan;CHEN Mei;DONG Xiaoyuan;CHANG Xu;FANG Shangling;CHEN Maobin(Cooperative Innovation Center of Industrial Fermentation(Ministry of Education&Hubei Province),Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei Key Laboratory of Industrial Microbiology,School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China;Yellow Crane Tower Wine Industry Co.,Ltd.,Wuhan 430068,China;Angel Yeast Co.,Ltd.,Yichang 443000,China)

机构地区：[1]湖北工业大学,生命科学与健康工程学院,工业发酵省部共建协同创新中心,发酵工程教育部重点实验室,工业微生物湖北省重点实验室,湖北武汉430068 [2]黄鹤楼酒业有限公司,湖北武汉430068 [3]安琪酵母股份有限公司,湖北宜昌443000

出　　处：《中国酿造》2024年第2期1-6,共6页China Brewing

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0400500);湖北工业大学研究生教学改革研究项目资助(校2021057)。

摘　　要：近年来,对于白酒酿造过程中功能性微生物的研究备受关注,但是对丙酸菌的研究较少。丙酸为丙酸乙酯合成的前体物质,丙酸菌的丙酸产量与丙酸乙酯的合成量呈正相关。丙酸与丙酸乙酯对白酒风味具有一定的贡献,丙酸呈现出酸性气味;丙酸乙酯具有菠萝香香味、味略涩、似芝麻香。为充分了解白酒酿造中丙酸菌的作用,该文对白酒酿造中产酸微生物,丙酸菌的生理特性、代谢途径及产物、对白酒风味的贡献及在白酒酿造中的应用等方面的研究进展进行了综述,并且提出后续相关研究方向的建议。In recent years,the research on functional microorganisms in Baijiu brewing has attracted much attention,but the research on propionic acid bacteria is less.Propionic acid is the precursor of the synthesis of ethyl propionate,and the production of propionic acid by propionic acid bacteria is positively related to the synthesis of ethyl propionate.Propionic acid and ethyl propionate has a certain contribution to the flavor of Baijiu,propionic acid shows an acidic odor,and ethyl propionate has pineapple aroma,a slightly astringent taste,and a sesame-like aroma.In order to fully understand the role of propionic acid bacteria in Baijiu brewing,the acid-producing microorganism,the physiological properties,metabolic pathway and products,contribution to Baijiu flavor,and the application progress in Baijiu brewing of propionic acid bacteria were reviewed,and the suggestions for subsequent related research were put forward.

关 键 词：丙酸菌 代谢途径 代谢产物 白酒风味 应用 

分 类 号：TS262.3[轻工技术与工程—发酵工程]