摘要
白酒是中国传统的酒类之一,其酿造过程中微生物的多样性对于酒的品质和风味有着重要的影响。近年来,随着科学技术的不断发展,对于白酒酿造过程中微生物的研究也在不断深入。该文对白酒酿造过程中微生物的多样性研究进展进行了综述,包括微生物多样性的研究方法,窖泥、大曲及糟醅微生物群落的多样性。此外,阐述了微生物群落对白酒风味品质的影响,以及白酒中微生物间的相互作用,为白酒酿造微生物的后续研究提供参考。
Baijiu is one of the traditional Chinese alcoholic drink,and the diversity of microorganisms during Baijiu brewing plays an important role in the quality and flavor of Baijiu.In recent years,the study on the diversity of microorganisms during Baijiu brewing is also deepening with the continuous development of science and technology.In this paper,the research progress of microbial diversity in the brewing process of Baijiu was reviewed,including the methods of microbial diversity,and diversity of microbial communities in pits mud,Daqu and fermented grains.In addition,the impact of microbial communities on the flavor quality of Baijiu,as well as the interaction between microorganisms in Baijiu were summarized,to provide references for further research on brewing microorganisms in Baijiu.
作者
王一然
程寒
孙敏
曾珊
沈才洪
杨雅琼
敖灵
WANG Yiran;CHENG Han;SUN Min;ZENG Shan;SHEN Caihong;YANG Yaqiong;AO Ling(College of Food and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210000,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China;National Engineering Research Center ofSolid-State Brewing,Luzhou 646000,China)
出处
《中国酿造》
CAS
北大核心
2024年第1期1-6,共6页
China Brewing
基金
四川省科技项目(2021ZYD0102)。
关键词
微生物
多样性
大曲
窖泥
糟醅
microorganism
diversity
Daqu
pit mud
fermented grains
