朗姆酒发酵中酵母相互作用及其对风味品质影响的研究进展  

Research Progress in Yeast-Yeast Interactions and Their Effect on Flavor Quality during Rum Fermentation

作　　者：窦帅伟 程思远 余永建 张楠 唐瑞骏 朱圆圆 于振 王柯 DOU Shuaiwei;CHENG Siyuan;YU Yongjian;ZHANG Nan;TANG Ruijun;ZHU Yuanyuan;YU Zhen;WANG Ke(School of Grain Science and Technology,Jiangsu University of Science and Technology,Zhenjiang 212100,China)

机构地区：[1]江苏科技大学粮食学院,江苏镇江212100

出　　处：《食品科学》2025年第6期381-391,共11页Food Science

摘　　要：朗姆酒是以酵母菌为主导的混合菌群体系发酵而成的,发酵体系中酵母菌间的相互作用是朗姆酒风味形成的关键。研究酿酒酵母与非酿酒酵母间相互作用有助于揭示酵母菌与朗姆酒品质的关系,对发酵过程控制、提高生产效率以及改善朗姆酒品质具有重要意义。本文综述朗姆酒发酵过程中微生物群落多样性以及发酵过程中酵母菌间相互作用关系,同时总结酿酒酵母与非酿酒酵母混合发酵对提升朗姆酒风味品质的积极作用。最后,对现有研究的不足进行总结展望,以期为朗姆酒风味品质的提升提供一定理论基础。Rum fermentation is driven by microbial consortia dominated by yeast.The interactions among yeasts in the fermentation system are the key to the formation of rum flavor.Investigating the interactions between Saccharomyces cerevisiae and non-Saccharomyces yeast species will contribute to understanding the relationship between yeast and rum quality,which is of great significance for fermentation process control,production efficiency improvement and rum quality enhancement.In this article,the microbial community diversity and the interactions among yeasts during rum fermentation are reviewed.Furthermore,the beneficial effects of co-fermentation with S.cerevisiae and non-Saccharomyces yeasts on the flavor quality of rum are also summarized.Finally,the limitations of current research are discussed in order to provide a theoretical basis for improving the flavor quality of rum.

关 键 词：朗姆酒 酵母菌 混合发酵 相互作用 风味品质 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]