摘要
黄酒发酵过程中的微生物主要来源于酒曲的添加,这些微生物的相互作用以及代谢产物对黄酒的品质和风格具有重要作用。本文在检索近年来黄酒酒曲微生物研究相关文献资料的基础上,综述了黄酒酒曲中细菌、真菌的多样性,制曲过程中微生物的动态变化,酒曲中主要微生物的代谢产物对黄酒品质的作用以及微生物代谢产生安全风险类物质的研究现状,并对今后的研究工作进行了展望,旨在为黄酒微生物的深入研究提供参考。
The microorganisms in Huangjiu fermentation mainly come from the addition of Huangjiu Qu.The interaction of these microorganisms and their metabolites plays an important role in the quality and style of Huangjiu.Based on the literature of microbial studies on Huangjiu Qu in recent years,this paper summarizes the research progress of bacterial and fungal diversity in Huangjiu Qu,dynamic changes of microorganisms in Huangjiu Qu-making process,the effect of metabolites of the main microorganisms on the quality of Huangjiu and the research status of safety risk substances produced by microbial metabolism,and the future research work is prospected in order to provide reference for further research on Huangjiu microorganisms.
作者
杜丹
解修超
李新生
邓百万
肖玉祥
吴东平
翟树峰
DU Dan;XIE Xiuchao;LI Xinsheng;DENG Baiwan;XIAO Yuxiang;WU Dongping;ZHAI Shufeng(School of Biolodical Science and Engineering,Shaanxi University of Technology,Hanzhoung 723000,Shaanxi,China;Shaanxi Provincial Engineering Research Center of Edible and Medicinal Microbes,Hanzhoung 723000,Shaanxi,China;Shaanxi Key Laboratory of Bioresources,Hanzhong 723000,Shannxi,China;Northern Rice Wine Institute of Xiecun,Hanzhong 723000,Shannxi,China;Shaanxi Qinyang Changsheng Wine Co.,Ltd.,Hanzhong 723000,Shannxi,China)
出处
《生物资源》
CAS
2019年第2期104-111,共8页
Biotic Resources
基金
陕西省科技计划项目(2018SZS-27)
陕西省资源生物重点实验室主任基金(11JS035)
陕西省资源生物重点实验室计划项目(2015SZSj-71)
陕西理工大学2018年大学生创新创业训练计划立项项目(2018116)
