基于人工合成菌群提升白酒品质的策略分析  

Strategy of Improving Baijiu Quality Based on Synthetic Microbiome

作　　者：张清玫 刘芳 张建敏 彭志云 郑佳 赵东 ZHANG Qingmei;LIU Fang;ZHANG Jianmin;PENG Zhiyun;ZHENG Jia;ZHAO Dong(Wuliangye Co.Ltd.,Yibin,Sichuan 644007;Sichuan Key Laboratory of Soild-state Fermentation Resource Utilization,Yibin,Sichuan 644007;Key Laboratory of Solid-state Fermentation of Nongxiang Baijiu of China Light Industry,Yibin,Sichuan 644007,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644007 [2]固态发酵资源利用四川省重点实验室,四川宜宾644007 [3]中国轻工业浓香型白酒固态发酵重点实验室,四川宜宾644007

出　　处：《酿酒科技》2024年第8期71-77,共7页Liquor-Making Science & Technology

摘　　要：传统白酒中结构高度复杂的酿造菌群是白酒酿造过程中酒精及各种风味物质生成代谢的重要原动力,功能稳定高效的酿造菌群是白酒品质的重要保证。因此,挖掘白酒酿造微生物的功能、选育核心功能菌种、人工合成酿造菌群,对实现白酒酿造的可控化和品质的稳定化具有重要实践意义。本文综述了白酒酿造过程中核心功能微生物的挖掘、筛选与人工酿造菌群的组装,以期为白酒品质和产量的提升提供理论依据。The brewing microbiome with highly complex structure in traditional Baijiu fermentation process is the significant driving force of the formation and metabolism of alcohol and various flavor substances,and the stable and efficient brewing microbiome is the important guarantee of Baijiu quality.Therefore,it is of great practical significance to investigate the function of the microorganisms,screen and cultivate core functional strains and artificially synthesize brewing microbiome to realize the controllability and quality stability of Baijiu.In this paper,the excavation and screening of the core functional microorganisms and the assembly of microbiome are reviewed,so as to provide theoretical basis for improving the quality and yield of Baijiu.

关 键 词：白酒 功能微生物 高通量筛选 人工合成菌群 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]