摘要
传统固态白酒的酿造过程中,微生物区系的多样性、不可复制性以及发酵过程中的动态变化决定了白酒的品质。本文综述了不同香型白酒糟醅发酵过程中微生物多样性的研究进展,展望了白酒微生物研究的发展趋势,以期为系统研究微生物群落与白酒风味的关系提供参考。
In the production process of Baijiu by traditional solid-state fermentation,the diversity,irreproducibility,and dynamic change of the microbial community structure is key to the quality of the produced Baijiu.In this paper,we reviewed the research progress in microbial diversity of fermented grains of Baijiu of different flavor types,and prospected the development trend of the research on microbes in Baijiu,so as to provide reference for the systematic research on the relationship between microbial community and the flavor of Baijiu.
作者
刘芳
杨康卓
张建敏
乔宗伟
安明哲
郑佳
赵东
LIU Fang;YANG Kangzhuo;ZHANG Jianmin;QIAO Zongwei;AN Mingzhe;ZHENG Jia;ZHAO Dong(Wuliangye Co.Ltd.,Yibin,Sichuan 644007,China)
出处
《酿酒科技》
2020年第11期89-97,共9页
Liquor-Making Science & Technology
关键词
糟醅
微生物多样性
研究进展
fermented grains
microbial diversity
research progress
