降酸微生物在发酵饮品领域应用研究进展  

Research progress on the application of acid-reducing microorganisms in fermented drinks

作　　者：苏晓佳 罗小叶 王晓丹 SU Xiaojia;LUO Xiaoye;WANG Xiaodan(Key Laboratory of Fermentation Engineering and Biopharmaceuticals,College of Brewing and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《中国酿造》2024年第12期1-5,共5页China Brewing

基　　金：贵州省发酵工程与白酒酿造人才基地(黔人领发[2018]3号);黔科合支撑[2021]一般172;黔科合支撑[2021]一般133;铜仁万山金兰香柚种植基地建设及深加工研究与示范(黔科合成果[2022]一般064);优质酱香型白酒智能酿造平台(黔科合成果[2022]重点002号);贵州高智维新生物技术创新研发基地建设(黔科中引地[2022]4020);贵州省高层次创新型人才(黔科合平台人才-GCC[2023]013);校企合作项目(K22-0115-015,K22-0115-017,K22-0115-026,K22-0115-027)。

摘　　要：近年来,发酵饮品因酸度问题开发受阻,给企业和可持续发展带来不利影响。酸度过高使发酵果汁浑杂、失光,果酒酒体粗糙、饮后不适,白酒产量降低。酸障碍成因复杂,减少甚至消除酸最经济、有效的方法是生物降酸法,其直接利用微生物对酸进行降解,在保证原料品质的同时,可提升发酵饮品的风味和生物活性,具有效果显著、成本低的特点。该文综述了以乳酸、苹果酸等有机酸为碳源的降酸细菌及以苹果酸、柠檬酸为碳源的降酸酵母菌,阐述了细菌及酵母降酸的作用机制,并总结了降酸微生物在发酵果汁、果酒及白酒中的应用进展,以期为微生物降酸在发酵饮品领域的研究及应用提供新的视角。In recent years,the development of fermented drinks has been hindered due to acidity issues,which had a negative impact on enterprises and sustainable development.The high acidity made the fermented fruit juice muddy and lusterless,and the fruit wine was rough and uncomfortable after drinking.The causes of acid disorders were complex,and the most economical and effective methods to reduce or even eliminate acid in the fermented drinks were the biological acid reduction method.It directly used microorganisms to degrade acid,which could improve the flavor and biological activity of fermented drinks while ensuring the quality of raw materials,and had the characteristics of remarkable effect and low cost.In this paper,acid-reducing bacterium with organic acids such as lactic acid and malic acid as carbon sources and acid-reducing yeast with malic acid and citric acid as carbon sources were reviewed,and the mechanism of acid-reducing by bacterium and yeast were elaborated,and the application progress of acid-reducing microorganisms in fermented fruit juice,fruit wine and Baijiu was summarized,so as to provide a new perspective for the research and application of acid-reducing microorganisms in fermented drinks.

关 键 词：生物降解 降酸微生物 作用机制 发酵饮品 

分 类 号：TS262.6[轻工技术与工程—发酵工程]