摘要
近年来,对于白酒酿造过程中功能性微生物的研究备受关注,但是对丙酸菌的研究较少.丙酸为丙酸乙酯合成的前体物质,丙酸菌的丙酸产量与丙酸乙酯的合成量呈正相关.丙酸与丙酸乙酯对白酒风味具有一定的贡献,丙酸呈现出酸性气味;丙酸乙酯具有菠萝香香味、味略涩、似芝麻香.为充分了解白酒酿造中丙酸菌的作用,该文对白酒酿造中产酸微生物,丙酸菌的生理特性、代谢途径及产物、对白酒风味的贡献及在白酒酿造中的应用等方面的研究进展进行了综述,并且提出后续相关研究方向的建议.
Abstract
In recent years,the research on functional microorganisms in Baijiu brewing has attracted much attention,but the research on propionic acid bacteria is less.Propionic acid is the precursor of the synthesis of ethyl propionate,and the production of propionic acid by propionic acid bacteria is positively related to the synthesis of ethyl propionate.Propionic acid and ethyl propionate has a certain contribution to the flavor of Baijiu,propionic acid shows an acidic odor,and ethyl propionate has pineapple aroma,a slightly astringent taste,and a sesame-like aroma.In order to fully understand the role of propionic acid bacteria in Baijiu brewing,the acid-producing microorganism,the physiological properties,metabolic pathway and products,contribution to Baijiu flavor,and the application progress in Baijiu brewing of propionic acid bacteria were reviewed,and the suggestions for subse-quent related research were put forward.
基金项目
"十三五"国家重点研发计划重点专项(2016YFD0400500)
湖北工业大学研究生教学改革研究项目资助(校2021057)
维普
万方数据