摘要
在传统白酒的酿造过程中,经历了复杂的微生物群落演变,这些微生物群落的相互协作与影响是决定白酒最终品质的重要因素。深入探究白酒发酵工艺时,理解微生物群落的构成和功能特性,对于阐明它们如何分布与变化并进而影响白酒风味、指导酿造过程的精细化调整和控制,以及确保白酒品质的提升,是至关重要的一步。因此,微生物群落及其功能在白酒酿造领域始终是研究的重点和难点。本文聚焦于白酒酿造中微生物群落的研究,旨在概括和分析不同微生物在酿造过程中展现出的群落结构特征。汇总并分析白酒酿造过程中微生物多样性及作用、三大香型白酒中特征微生物等方面的研究文献,梳理白酒酿造过程中微生物的功能以及微生物在不同阶段的动态变化规律。基于当前的知识基础,进一步展望白酒酿造过程中微生物群落研究的未来方向,以期能为优化白酒风味和提升其品质提供有价值的参考和指导。
In the brewing process of traditional Baijiu,it undergoes complex evolution of microbial communities.The collaboration and influence of these microbial communities are crucial factors determining the final quality of Baijiu.When deeply exploring the fermentation process of Baijiu,understanding the composition and functional characteristics of microbial communities is a crucial step in clarifying how they distribute and change,thereby affecting the flavor of Baijiu,guiding the fine adjustment and control of the brewing process,and ensuring the improvement of Baijiu quality.Therefore,microbial communities and their functions have always been the research focus and difficulty in the field of Baijiu brewing.This article focuses on the research of microbial communities in Baijiu brewing,aiming to summarize and analyze the community structure characteristics of different microorganisms during the brewing process.Summarize and analyze research literatures on microbial diversity and function in Baijiu brewing,as well as characteristic microorganisms in three major aroma types of Baijiu,and sort out the functions of microorganisms in Baijiu brewing and the dynamic changes of microorganisms at different stages.Based on the current knowledge base,we further look forward to the future direction of microbial community research in Baijiu brewing,in order to provide valuable reference and guidance for optimizing Baijiu flavor and improving its quality.
作者
徐瑞霖
印进兰
易宇文
范文教
XU Ruilin;YIN Jinlan;YI Yuwen;FAN Wenjiao(Food College,Sichuan Tourism University,Chengdu 610100,Sichuan,China;Culinary Science Key Laboratory of Sichuan Province,Chengdu 610100,Sichuan,China)
出处
《酿酒》
2025年第5期39-45,共7页
Liquor Making
基金
四川省自然科学基金项目(2022NSFSC0120)。
关键词
白酒
微生物
多样性
研究进展
Baijiu
microorganism
diversity
research progress
作者简介
徐瑞霖(2004-)(ORCID:0009-0009-9843-6809),女,在读本科生,研究方向为食品安全;通信作者:范文教(1980-)(ORCID:0009-0006-6502-5542),男,研究员,博士,研究方向为食品化学。
