白酒大曲中产香功能微生物的应用研究进展  

Research progress on application of aroma-producing microorganisms in Baijiu

作　　者：孙亮霞 林一心 王生艳 赵新民 尉军强 唐云 SUN Liangxia;LIN Yixin;WANG Shengyan;ZHAO Xinmin;WEI Junqiang;TANG Yun(Gansu JinhuiLiquor Co.,Ltd.,Longnan 742308,China)

机构地区：[1]金徽酒股份有限公司,甘肃陇南742308

出　　处：《中国酿造》2024年第9期21-28,共8页China Brewing

摘　　要：大曲是白酒酿造过程中的糖化发酵剂和生香剂,其质量直接影响白酒的风味和品质。大曲对生产环境的依赖性极强,在不同的环境中经过长期自然驯化,大曲中可形成种类繁多、组成稳定的微生物区系,为酒醅发酵提供丰富的风味(前体)物质,进而影响白酒的品质。因此,通过选择功能微生物制作强化大曲具有广阔的应用前景。该文针对目前大曲中已获得的、性状优良的产香功能微生物,重点围绕细菌(芽孢杆菌属(Bacillus sp.)、乳酸菌属(Lactobacillus sp.))、酵母菌(酵母属(Saccharomyces sp.)、复膜孢酵母属(Zygosaccharomyces sp.)、毕赤酵母属(Pichia sp.))、霉菌(红曲霉属(Monascus sp.))等菌属,综述了功能微生物的强化策略以及其对风味物质的影响,并概述了常见风味物质的检测方法,在此基础上,进一步展望了在大曲发酵中功能微生物强化的研究方向,为保证大曲质量、提高白酒的一致性和风味提供科学参考。Dagu is a saccharifymg and fermenting agent and aromatic agent used in Ballu brewing,and its quality directly affects the flavor and qualit of Bajlu.Daqu has a strong dependence on the production environment and undergoes long-term natural domestication in diferent environments,a variety and stable microbial community could be formed in Dagu,which provides abundant flavor(precursor)substances for the fermentation of Bailu fermented grains and consequently afiects the quality of Baljiu.Therefore,the selection of finctional microorgamisms for enhanced Dagu productior holds broad application prospects.In this paper,aiming at the microorganisms obtained from Daqu with good characteristics,focusing on bacteria(Bacillus sp,Lactobacillus sp.).yeasts(Saccharomyes sp,Zygosaccharomyces sp,Pichia sp.),molds(Monascus sp.)and other microbial gener he strengthening strategies of functional microorganisms and their eliects on flavor substances were reviewed,and the detection methods of common davor substances were summarized.On this basis,the research direction of finctional microbial strenethening in Daqu fermentation was further prospected,which could provide scientific references for ensuring the quality of Dagu and improving the consistency and flavor of Baijiu.

关 键 词：大曲 产香微生物 风味物质 强化与调控 

分 类 号：TS261.1[轻工技术与工程—发酵工程]