浓香型白酒窖泥己酸菌的研究进展  

Progress in studying caproic acid-producing bacteria in pit mud of strong-flavor Baijiu

作　　者：晋湘宜 胡咏梅[1] 彭楠[1] 赵述淼[1] JIN Xiangyi;HU Yongmei;PENG Nan;ZHAO Shumiao(National Key Laboratory of Agricultural Microbiology/College of Life Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学生命科学技术学院/农业微生物资源发掘与利用全国重点实验室,武汉430070

出　　处：《华中农业大学学报》2024年第4期121-132,共12页Journal of Huazhong Agricultural University

基　　金：湖北省重点研发计划项目(2021BBA074)。

摘　　要：浓香型白酒是中国白酒的重要类型之一,己酸乙酯是浓香型白酒特征风味物质,该物质合成所需的前体己酸主要依靠发酵过程中的己酸菌代谢生成。己酸菌的分离、鉴定及代谢功能研究已成为白酒品质提升相关领域的研究热点之一。本文综述了窖泥中己酸菌的分离概况,介绍了浓香型白酒发酵系统中常见的3种己酸菌及己酸的合成途径,探讨了pH及底物组成对己酸产量的影响;此外,介绍了微生物群落中其他微生物对己酸菌的影响,以期通过探讨浓香型白酒发酵体系中微生物驱动己酸形成的机制及其影响因素,为提升浓香型白酒品质提供理论基础。Strong-flavor Baijiu is one of the important types of Chinese liquor.The ethyl caproate is the characteristic flavor compound in strong-flavor Baijiu.The precursor caproic acid required for the synthesis of ethyl caproate mainly relies on the metabolism of caproic acid-producing bacteria(CPBs)during the process of fermentation.Studies on the isolation,identification and metabolic functions of CPBs have become one of the hotspots in improving the quality of Baijiu.This article reviewed the isolation of CPBs from pit mud.Three types of CPBs commonly used in the fermentation system of strong-flavor Baijiu and the pathway of synthesizing caproic acid were introduced.The effects of pH and the composition of substrate on the yield of caproic acid were discussed.The impacts of other microorganisms in the microbial community on CPBs were introduced as well.It will provide a theoretical basis for improving the quality of strong-flavor by investigating the mechanism and affecting factors of producing caproic acid driven by microorganisms in the fermentation system of strong-flavor Baijiu.

关 键 词：浓香型白酒 己酸菌 己酸合成途径 泥窖固态发酵 菌株互作 

分 类 号：TS262.1[轻工技术与工程—发酵工程]