浓香型白酒酿造中乳酸菌的功能及相关研究进展  

Research progress in the functions of lactic acid bacteria in the brewing of strong-flavor Baijiu

作　　者：赵秋伟[1] 潘越 王松涛 沈才洪 李寅[1] ZHAO Qiuwei;PAN Yue;WANG Songtao;SHEN Caihong;LI Yin(Department of Microbial Physiological&Metabolic Engineering,State Key Laboratory of Microbial Resources,Institute of Microbiology,Chinese Academy of Sciences,Beijing,China;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan,China;Luzhou Pinchuang Technology Co.,Ltd.,Luzhou,Sichuan,China)

机构地区：[1]中国科学院微生物研究所,微生物资源前期开发国家重点实验室,微生物生理与代谢工程研究室,北京 [2]国家固态酿造工程技术研究中心,四川泸州 [3]泸州品创科技有限公司,四川泸州

出　　处：《微生物学报》2025年第3期871-882,共12页Acta Microbiologica Sinica

基　　金：国家固态酿造工程技术研究中心开放课题/泸州品创科技有限公司技术开发项目(PCGS-2021000136,PCGS-2023000043)。

摘　　要：中国传统白酒被分为浓香、清香、酱香以及兼香等多种香型,因其发酵原料、发酵剂、发酵容器、发酵工艺和地理环境等不同,造就了不同香型白酒独特且复杂的窖池微生物群落。乳酸菌作为酿酒复杂微生物系统的核心菌群之一,其代谢产物乳酸及其衍生物是浓香型白酒中重要的风味物质,对酒体的香气和味道具有重要作用。目前,对浓香型白酒酿造中乳酸菌的研究相对比较分散,不够系统。本文结合作者的工作,综述了浓香型白酒酿造中关于乳酸菌的研究进展,包括利用传统微生物学手段在浓香型白酒酿造过程中对乳酸菌进行分离筛选,以及利用现代微生物学研究手段深入探究乳酸菌在浓香型白酒酿造中的作用。将传统微生物学研究手段与现代微生物学研究手段结合起来,对浓香型白酒中的乳酸菌进行以菌种实物为基础的系统、深入研究,可为深入理解浓香型白酒酿造过程中乳酸菌的作用,进而强化或优化浓香型白酒酿造过程提供参考。Traditional Chinese Baijiu products can be classified into multiple flavor types such as strong-flavor,light-flavor,soy sauce-flavor,and complex-flavor types.Due to differences in fermentation raw materials,starters,fermentation vessels,fermentation processes,and geographical environments,Baijiu products of different flavor types have unique and complex pit-mud microorganisms.As one of the core microbial groups in the complex microbial community of Baijiu,lactic acid bacteria,whose metabolites lactic acid and its derivatives are important flavor substances in strong-flavor Baijiu,play an important role in the flavor and taste of Baijiu.At present,the research on lactic acid bacteria in the brewing of strong-flavor Baijiu is scattered and not systematic enough.On the basis of our work,we review the research on the role of lactic acid bacteria in the brewing of strong-flavor Baijiu.This review encompasses the isolation and screening of lactic acid bacteria in the brewing of strong-flavor Baijiu by conventional microbiological methods and the in-depth understanding of the role of lactic acid bacteria in the brewing of strong-flavor Baijiu by modern microbiological research methods.Combining traditional with modern microbiological research methods to conduct systematic and in-depth research on lactic acid bacteria in strong-flavor Baijiu based on actual strains can provide references for deeply understanding the role of lactic acid bacteria in the brewing process and then strengthening or optimizing the brewing process.

关 键 词：浓香型白酒 乳酸菌 功能 研究手段 

分 类 号：TS262.31[轻工技术与工程—发酵工程]