浓香型白酒大曲发酵过程中主要微生物群系及其作用研究进展  

Research progress of main microflora and their roles during strong-flavor Baijiu Daqu fermentation

作　　者：何小容 张庆 唐家环 刘沛 HE Xiaorong;ZHANG Qing;TANG Jiahuan;LIU Pei(Wuliangye Yibin Co.,Ltd.,Yibin 644007,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644007

出　　处：《中国酿造》2024年第8期1-6,共6页China Brewing

摘　　要：大曲作为白酒酿造中重要的糖化发酵剂,在发酵过程中富含种类繁多、群系稳定的微生物,为糟醅的发酵提供了复杂多样的酶、风味(前体)物质和微生物群。该文综述了浓香型白酒大曲在发酵过程中的主要微生物来源、不同发酵阶段微生物变化规律、重要功能微生物的作用及微生物群落分析方法,旨在为浓香型大曲生产工艺优化及白酒质量提高提供科学依据。Daqu,as an important saccharification and fermentation starter in Baijiu brewing,is rich in a wide variety of stable microorganisms during the fermentation,which provides complex and diverse enzymes,flavor(precursor)substances and microflora for distiller's grains fermentation.In this paper,the main microbial sources in the fermentation process of strong-flavor(Nongxiangxing)Baijiu Daqu,the changes of microorganisms in different fermentation stages,the role of important functional microorganisms,and the methods of microbial community analysis were reviewed,in order to provide scientific basis for optimization of strong-flavor Daqu production process and improvement of Baijiu quality.

关 键 词：浓香型白酒 大曲微生物 微生物来源 变化规律 功能微生物 

分 类 号：TS262.3[轻工技术与工程—发酵工程]