浓香型白酒发酵体系中己酸菌的研究进展  

Research Progress on Caproic Acid-Producing Bacteria in Chinese Strong-Flavor Baijiu Fermentation Ecosystem

作　　者：张会敏 邢新会 王越[3] 崔磊 王秀本[1] 常强 孙伟 席鲜会[3] 薛正莲 ZHANG Huimin;XING Xinhui;WANG Yue;CUI Lei;WANG Xiuben;CHANG Qiang;SUN Wei;XI Xianhui;XUE Zhenglian(Anhui Engineering Laboratory for Industrial Microbiology Molecular Breeding,College of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000,China;Department of Chemical Engineering,Tsinghua University,Beijing 100084,China;Anhui Wenwang Distillery Co.Ltd.,Linquan 236400,China)

机构地区：[1]安徽工程大学生物与食品工程学院,安徽省工业微生物分子育种工程实验室,安徽芜湖241000 [2]清华大学化学工程系,北京100084 [3]安徽文王酿酒股份有限公司,安徽临泉236400

出　　处：《食品科学》2024年第9期314-321,共8页Food Science

基　　金：安徽省重点研究与开发计划项目(2022n07020002);安徽省工业微生物分子育种工程实验室开放基金项目(ELMB-06)。

摘　　要：浓香型白酒发酵体系中己酸生成菌(以下简称“己酸菌”)的己酸合成代谢对提高浓香型白酒的发酵质量非常重要。因此,有必要深入全面了解浓香型白酒发酵体系中己酸菌的种类及其己酸合成代谢特征。本综述介绍了目前浓香型白酒发酵体系中已经分离的己酸菌株的种类多样性、系统进化关系、生理代谢特征、己酸合成代谢机制以及其与己酸菌、非己酸菌之间的协同代谢关系。本文可为理解己酸菌群在浓香型白酒发酵体系中的原位己酸合成代谢规律提供参考,为将来靶向提高己酸菌群在浓香型白酒发酵和生物质转化高附加值己酸工艺中进行己酸合成培养工程的应用提供理论依据。In the Chinese strong-flavor Baijiu(CSFB)fermentation ecosystem,the caproic acid-anabolism of caproic acid-producing bacteria(CPBs)is very important for improving the fermentation quality of CSFB.Therefore,it is necessary to thoroughly understand the types of CPBs and their caproic acid-anabolism characteristics.This minireview introduces readers to the diversity,phylogenetic relationship,physiological and metabolic characteristics,and caproic acid synthesis mechanism of CPBs isolated from the CSFB fermentation ecosystem as well as their synergistic metabolic relationships with other CPBs or non-CPBs.This paper provides a reference for understanding the in-situ caproic acid-anabolism pattern of CPBs from the CSFB fermentation ecosystem,and further provides a theoretical basis for the future targeted application of CPBs in CSFB fermentation and for CPBs culture engineering for the synthesis of high value-added caproic acid.

关 键 词：浓香型白酒发酵体系 己酸菌株 代谢特征 己酸合成机制 己酸菌群 协同代谢 

分 类 号：TS201.3[轻工技术与工程—食品科学]