摘要
白酒发酵需要多种酿造微生物的参与,对白酒发酵过程中微生物的种类及功能进行研究是提高白酒质量的必要过程。随着现代生物学技术及质谱技术的发展,对酿造微生物的研究更加高效、全面。该文对平板分离、以聚合酶链式反应为基础的微生物指纹图谱、高通量测序等技术在白酒酿造微生物研究中的应用,以及微生物与风味化合物的关联性分析进行综述,可以为白酒酿造微生物的系统研究提供参考。
Baijiu fermentation requires the participation of a variety of brewing microorganisms.Research on the types and functions of microorganisms in the process of liquor fermentation is necessary to improve the quality of Baijiu.With the development of modern biological and mass spectrometry technologies,analyses of brewing microorganisms has become more efficient and comprehensive.Plate separation,polymerase chain reaction-based microbial fingerprinting,high-throughput sequencing and other technologies in the research of Baijiu brewing microorganisms,as well as the determinations of correlations between microorganisms and flavor compounds,can provide a basis for systematic research of Baijiu brewing microorganisms.
作者
蔡凤娇
蒋燕明
饶建军
夏燕
李大海
张瑞景
徐健
CAI Feng-jiao;JIANG Yan-ming;RAO Jian-jun;XIA Yan;LI Da-hai;ZHANG Rui-jing;XU Jian(School of Food and Biological Engineering,Hubei University of Technology,Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei Provincial Key Laboratory of Industrial Microbiology,Hubei Provi-ncial Cooperative Innovation Center of Industrial Fermentation,Wuhan 430068,Hubei,China;Hubei Qipu Detection Technology Co.,Ltd.,Wuhan 430068,Hubei,China;Danyang Yihe Food Co.,Ltd.,Zhenjiang 212300,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第18期211-218,共8页
Food Research and Development
基金
2020年湖北省教育厅指导性项目(B2020045)。
关键词
白酒
酿造微生物
DNA指纹图谱
高通量测序
关联性分析
Baijiu
brewing microorganisms
DNA fingerprinting
high-throughput sequencing
correlation analysis
