白酒酿造功能微生物的多样性及其应用研究进展  

Research progress on the diversity of functional microorganisms in Baijiu brewing and their application

作　　者：夏序春 班世栋 罗小叶 王晓丹 XIA Xuchun;BAN Shidong;LUO Xiaoye;WANG Xiaodan(School of Brewing and Food Engineering,Guizhou University,Guiyang 550025,China;Key Laboratory of Fermentation Engineering and Biopharmaceuticals in Guizhou Province,Guiyang 550025,China;Institute of Agricultural Products Processing Engineering Planning and Design Institute of the Ministry of Agriculture and Rural Affairs,Bejing 100125,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [3]农业农村部规划设计研究院农产品加工工程所,北京100125

出　　处：《中国酿造》2025年第4期7-12,共6页China Brewing

基　　金：贵州省科技计划项目(黔科合平台人才-GCC[2023]013,黔科合平台人才-CXTD[2023]029);贵州省科技计划项目(黔科合支撑[2021]一般172);校企合作项目(H_(2)021180)。

摘　　要：白酒是以粮谷为原料,以大曲、小曲、麸曲等为糖化发酵剂,经过蒸煮、糖化、发酵、蒸馏而制成的蒸馏酒。白酒的品质和风味与微生物群落结构有着密不可分的关系,随着微生物培养分离、宏基因组学、宏转录组学等技术的进步,白酒酿造过程中越来越多的微生物功能被解析、发掘并应用。该文综述了白酒酿造过程中主要微生物组成,重要微生物的功能特性以及功能微生物在白酒酒质提升、强化酒曲、窖池及窖泥养护、酿造副产物资源化利用方面的应用相关研究进展,旨在为白酒酿造过程中微生物研究、功能微生物的应用和改善白酒品质提供参考。Bajiu is a distilled liquor made by steaming,saccharifying,fermentation and distillation with grain as raw material,Daqu,Xiaoqu and Fuqu as saccharifying starter culture.The quality and flavor of Baijiu are closely related to the microbial community structure.With the progress of micro-bial culture and isolation,metagenomics,metatranscriptomics and other technologies,more and more microbial functions in Bajiu brewing were ana-lyzed,explored and applied.The main microbial composition in Baijiu brewing process,functional characteristics of important microorganisms,and the research progress on the application of functional microorganisms in the improvement of Baijiu quality,the strengthening of Jiuqu,the mainte-nance of pits and pit mud,and the resource utilization of brewing by-products were reviewed,in order to provide a reference for the microbial research in Bajiu brewing process,the application of functional microorganisms,and the improvement of Bajiu quality.

关 键 词：功能微生物 白酒 酿造 强化酒曲 

分 类 号：TS262.3[轻工技术与工程—发酵工程]