白酒酿造过程中微生物多样性的研究进展
Research progress on microbial diversity during Baijiu brewing
王一然 1程寒 1孙敏 2曾珊 2沈才洪 2杨雅琼 1敖灵2
作者信息
- 1. 南京师范大学食品与制药工程学院,江苏南京 210000
- 2. 泸州老窖股份有限公司,四川泸州 646000;四川省固态酿造技术创新中心,四川泸州 646000
- 折叠
摘要
白酒是中国传统的酒类之一,其酿造过程中微生物的多样性对于酒的品质和风味有着重要的影响.近年来,随着科学技术的不断发展,对于白酒酿造过程中微生物的研究也在不断深入.该文对白酒酿造过程中微生物的多样性研究进展进行了综述,包括微生物多样性的研究方法,窖泥、大曲及糟醅微生物群落的多样性.此外,阐述了微生物群落对白酒风味品质的影响,以及白酒中微生物间的相互作用,为白酒酿造微生物的后续研究提供参考.
Abstract
Baijiu is one of the traditional Chinese alcoholic drink,and the diversity of microorganisms during Baijiu brewing plays an important role in the quality and flavor of Baijiu.In recent years,the study on the diversity of microorganisms during Baijiu brewing is also deepening with the contin-uous development of science and technology.In this paper,the research progress of microbial diversity in the brewing process of Baijiu was reviewed,including the methods of microbial diversity,and diversity of microbial communities in pits mud,Daqu and fermented grains.In addition,the impact of microbial communities on the flavor quality of Baijiu,as well as the interaction between microorganisms in Baijiu were summarized,to provide references for further research on brewing microorganisms in Baijiu.
关键词
微生物/多样性/大曲/窖泥/糟醅Key words
microorganism/diversity/Daqu/pit mud/fermented grains引用本文复制引用
出版年
2024
NETL
NSTL
维普
万方数据