摘要
酱香型白酒是在开放性环境中,由细菌、霉菌和酵母菌等各种微生物协同作用,经固态发酵制成的。放线菌作为一类特殊微生物类群,在酱香型白酒酿造过程中对白酒品质、风味的形成具有一定贡献。该文从酱香型白酒酿造中放线菌多样性与功能两个方面,综述了酱香型白酒酿造过程中放线菌的研究现状,分析了放线菌与酱香型白酒品质之间的关系,并展望了白酒中放线菌未来研究前景,为今后开发高温放线菌资源及功能,提升酱香型白酒品质奠定基础。
Sauce-flavor Baijiu was produced by solid-state fermentation in an open environment with the synergistic action of microorganisms,including bacteria,molds and yeasts.As a special microbial group,actinomycetes had contributed to the quality and flavor formation of sauce-flavor Baijiu during the brewing process.In this paper,the research status of actinomycetes in the sauce-flavor Baijiu brewing process was reviewed from two aspects of diversity and function,the relationship between actinomycetes and the quality of sauce-flavor Baijiu was analyzed,and the future research prospects of actinomycetes in Baijiu were prospected,which laid a foundation for developing Thermoactinomyces resources and functions,and improving the quality of sauce-flavor Baijiu in the future.
作者
王珂佳
邱树毅
WANG Kejia;QIU Shuyi(Department of Light Industry and Chemical Industry,Guizhou Light Industry Technical College,Guiyang 550025,China;Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy,Guiyang 550025,China;College of Life Sciences,Guizhou University,Guiyang 550025,China;College of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)
出处
《中国酿造》
CAS
北大核心
2019年第8期1-5,共5页
China Brewing
基金
贵州省工业攻关项目（黔科合GZ字[2014]3012）
贵州省重大专项项目（黔科合重大专项字GZ[2013]6009号）
关键词
酱香型白酒
发酵
放线菌
多样性
功能分析
sauce-flavor Baijiu
fermentation
actinomycetes
diversity
function analysis
作者简介
王珂佳(1983-),男,副教授,博士研究生,研究方向为发酵工程、白酒酿造;通讯作者:邱树毅(1963-),男,教授,博士,研究方向为酶工程、发酵工程、食品生物技术、白酒酿造。
