摘要
酱香型白酒是中国白酒典型代表之一,风味独特,深受消费者喜爱。酱香型白酒独特风味的形成是微生物种群结构、基因表达、酶活性以及代谢通路共同作用的结果。近年来,组学技术快速发展,为多层次、多角度解析酱香型白酒微生物种群结构组成、酶系种类及风味化合物种类与含量提供了强有力的技术支持。本文对基因组学、代谢组学、转录组学和蛋白质组学在酱香型白酒中的应用进行了研究,以期为酱香型白酒品质调控和高质量发展提供理论参考。
Sauce-flavor Baijiu is one of the typical representatives of Chinese Baijiu,which has a unique flavor and is loved by consumers.The formation of special flavor of sauce-flavor Baijiu is the result of the interaction of microbial population structure,gene expression,enzyme activity and metabolic pathway.In recent years,the rapid development of omics technology has provided a strong technical support for multi-level and multi-angle analysis of microbial population structure,enzyme types and flavor compounds.In the present study,the application of genomics,metabolomics,transcriptomics and proteomics in sauce-flavor Baijiu was researched in order to provide theoretical reference for quality control and high quality development of sauce-flavor Baijiu.
作者
刘晓柱
许存宾
黄名正
唐维媛
陆进舟
LIU Xiaozhu;XU Cunbin;HUANG Mingzheng;TANG Weiyuan;LU Jinzhou(Guizhou Institute of Technology,Guiyang 550000;Zhejiang Jiashan Rice Wine Co.,Ltd.,Jiaxing 314102)
出处
《食品工业》
CAS
2024年第11期266-270,共5页
The Food Industry
基金
贵州省高校人文社会科学研究项目(24RWZX079)。
