摘要
白酒在中国有着悠久的历史,微生物在白酒的发酵过程中起到至关重要的作用。白酒发酵过程主要涉及的微生物包括细菌、酵母和霉菌。霉菌既可以产生酶类为发酵提供动力,代谢产物又可以为白酒提供风味物质,因此受到越来越多的关注。本文主要综述了白酒发酵过程中霉菌的分离鉴定,以及霉菌在白酒发酵过程的作用,旨在为研究霉菌对白酒品质的影响提供一定的理论参考。
Baijiu has a long history in China.Microorganisms play a vital role in the fermentation process of Baijiu.The main micro-organisms involved in Baijiu fermentation include bacteria,yeasts and molds.Molds can produce enzymes to provide power for fer-mentation,and their metabolites can provide flavor substances for Baijiu.This paper reviews the separation and identification of molds in Baijiu fermentation process,as well as the roles of molds in Baijiu production,so as to provide a theoretical basis for clarify-ing the effect of molds on Baijiu quality.
作者
赵佳伟
李茂
张伟建
陆培
晏俊玲
郑佳
ZHAO Jiawei;LI Mao;ZHANG Weijian;LU Pei;YAN Junling;ZHENG Jia(Wuliangye Co.Ltd.,Yibin,Sichuan 644007,China)
出处
《酿酒科技》
2023年第3期120-124,共5页
Liquor-Making Science & Technology
关键词
白酒
霉菌
分离鉴定
风味物质
影响机制
Baijiu
mold
isolation and identification
flavor substances
effect mechanism
