摘要
微生物的种类及数量对酱香型白酒的风味有着特殊的关系,整个酿造过程以细菌、霉菌、酵母菌等为代表的各种微生物类群混合生长,共同推动了酿造过程的顺利进行,对酱香白酒品质、风味的形成有重要贡献。介绍了本课题组对酱香白酒整个生产过程中微生物菌群结构与微生物功能性分析两个方面研究概况,并对未来的研究提出展望。
The varieties and the quantity of microbes have a special relationship with the flavor of Jiangxiang Baijiu.In the entire liquor-making process,various microbial groups including bacteria,molds,and yeasts grow together and advance the progress of the fermentation,and they make great contributions in the final formation of the flavor and the styles of Jiangxiang Baijiu.In this paper,the research achievements in microbial structures and microbial functions in the whole production process were introduced,and the research directions in the future were put forward.
作者
罗小叶
王晓丹
邱树毅
LUO Xiaoye;WANG Xiaodan;QIU Shuyi(School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025;Guizhou Provincial Key Lab of Fermentation Engineering and Biological Pharmacy,Guizhou University,Guiyang,Guizhou 550025,China)
出处
《酿酒科技》
2018年第10期108-113,共6页
Liquor-Making Science & Technology
关键词
酱香白酒
微生物
菌群结构
功能分析
Jiangxiang Baijiu
microbes
microbial structure
function analysis
