芽孢杆菌在白酒酿造过程中的应用研究进展  

Research Progress on the Application of Bacillus in Baijiu Brewing

作　　者：蒋倩儿 梁会朋 李琳琳 钟俊辉 刘军峰 JIANG Qianer;LIANG Huipeng;LI Linlin;ZHONG Junhui;LIU Junfeng(China Resources Beer(Holdings)Co.,Ltd.,Beijing 100005,China;Shenzhen Snow Beer Co.,Ltd.,Shenzhen 518101,China)

机构地区：[1]华润啤酒(控股)有限公司,北京100005 [2]深圳雪花啤酒有限公司,广东深圳518101

出　　处：《食品工业科技》2025年第8期391-401,共11页Science and Technology of Food Industry

摘　　要：在白酒酿造工艺中,微生物扮演着举足轻重的角色,其中芽孢杆菌作为核心微生物群体之一,可以直接或间接影响白酒的风味和质量。为了揭示芽孢杆菌在白酒中的关键作用,并对其进行更好的应用,本文详细综述了白酒酿造生态系统中芽孢杆菌的物种多样性、产酶特性和产香特性,此外,还讨论了芽孢杆菌在白酒酿造生产中的广泛应用前景。在强化大曲、麸曲及酒醅等关键环节,芽孢杆菌的应用潜力巨大。本文有助于加深对白酒酿造微生物尤其是芽孢杆菌的认识,更为白酒品质的提升提供了有力的理论支持与实践指导。Bacillus,one of the dominant microbial genera in Baijiu brewing,is recognized as crucial to the fermentation process,with the flavor and quality of Baijiu being directly or indirectly impacted through its metabolic functions.The species diversity,enzymatic activities,and flavor-enhancing capabilities of Bacillus in the Baijiu brewing environment are systematically investigated.This analysis is conducted to emphasize the critical role played by Bacillus in alcohol production,particularly through its synthesis of hexanoic acid and ethyl caproate,and to optimize its industrial potential via strain selection and metabolic pathway modulation.Furthermore,the broad potential of Bacillus in Baijiu brewing is also explored.Bacillus application has significant potential in enhancing Daqu,Fuqu,fermented grains,and other important linkages.This work offers strong theoretical support and useful insights on the microorganisms involved in Baijiu brewing,particularly Bacillus.

关 键 词：白酒 芽孢杆菌 产酶 风味 应用 

分 类 号：TS262.3[轻工技术与工程—发酵工程]