白酒酿造微生物酯化酶的研究进展  

Research Progress of Microbial Esterases in Baijiu Making

作　　者：宋川[1] 刘双平[2] 敖宗华[1,3] 任剑波 丁海龙[1] 周燕妮[1] 熊燕飞 SONG Chuan;LIU Shuangping;AO Zonghua;REN Jianbao;DING Hailong;ZHOU Yanni;XIONG Yanfei(Luzhoulaojiao Co,Ltd,Luzhou 646003,Sichuan,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China;National Engineering Research Center of Solid State Brewing,Luzhou 646000,Sichuan,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646003 [2]江南大学食品学院,江苏无锡214122 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒》2024年第2期34-40,共7页Liquor Making

基　　金：四川省科技厅重点研发项目《酿酒生产环境微生物及其演替规律研究》(22ZFSHFZ0002)。

摘　　要：酯化酶是一类具有催化酯类物质合成活性的酶类。广义上的酯化酶被广泛应用于食品,化工,医药、军工及环保等领域中。白酒酿造微生物酯酶在白酒发酵生香过程中具有重要作用,其代谢产生的乙酸乙酯、乳酸乙酯、丁酸乙酯和己酸乙酯等酯类物质是中国白酒最为重要的风味物质。因此,深入研究中国白酒酿酒微生物酯化酶,对提高白酒优质品率、提升酿酒原料利用率具有重要意义。从微生物酯化酶的来源、特性、分子进化以及在白酒酿造中的应用进行了综述,旨在为中国白酒微生物资源的深入研究和发掘提供一定的思路。Esterases are a class of enzymes with catalytic activity for the synthesis of esters.In a broad sense,esterases are widely used in food,chemical,pharmaceutical,military and environmental protection and other fields.The microbial esterases of baijiu brewing play an important role in the process of baijiu fermentation and aroma production,and their metabolism produces esters such as ethyl acetate,ethyl lactate,ethyl butyrate and ethyl caproate,which are the most important flavor substances of Chinese baijiu.Therefore,in-depth study of microbial esterase in Chinese liquor brewing is of great significance to improve the rate of high-quality liquor and enhance the utilization rate of brewing raw materials.In this paper,we reviewed the origin,characteristics,molecular evolution and application of microbial esterases in the brewing of Chinese baijiu,aiming to provide certain ideas for the in-depth study and exploration of microbial resources of Chinese baijiu.

关 键 词：中国白酒 酯类物质 酯化酶 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]