摘要
窖泥中含有大量的功能微生物,其作为白酒生香功能微生物的繁殖载体,在泸香型白酒的生产过程中发挥了重要作用。窖泥微生物是决定浓香型白酒风格的关键因素,目前基于传统微生物技术和现代生物学技术(如以聚合酶链式反应(PCR)技术、基因组学技术、高通量测序技术)等对白酒窖泥微生物的研究,已经取得了丰富的研究成果,检测到越来越多的窖泥微生物,发现微生物多样性越来越高。本文综述了窖泥微生物群落结构的多样性、窖泥功能微生物对白酒风味的贡献、新老窖泥中无机成分的质量评价,并针对研究存在的问题提出未来研究方向:进一步发掘窖泥微生物资源,提升功能微生物的应用潜力,以期为白酒生产中遇到的实际问题提供理论指导。
Pit mud contains large amounts of functional microbes,which are of great importance in the production of Nongxiang Baijiu.Microbes in pit mud are the key factors determining the style of Nongxiang Baijiu.In recent years,the researches on the microbes in pit mud based on traditional and modern biological technologies,such as PCR,genomics,and high-throughput sequencing,have gained significant achievements:more and more microbes in pit mud have been detected,and the microbial diversity was proved higher with each finding.In this paper,we reviewed the diversity of microbial community in pit mud,the contribution of functional microbes to the flavor of Baijiu,and the quality evaluation of inorganic components in new and old pit mud.Then,the existing problems were analyzed,and the research prospects were put forward:further exploring the microbial resources in pit mud,and enhancing the application potential of functional microbes.This study has provided theoretical guidance for solving the practical problems in Baijiu production.
作者
张宿义
刘淼
沈才洪
林锋
罗惠波
侯长军
熊燕飞
杨艳
李德林
ZHANG Suyi;LIU Miao;SHEN Caihong;LIN Feng;LUO Huibo;HOU Changjun;XIONG Yanfei;YANG Yan;LI Delin(Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000,China)
出处
《酿酒科技》
2021年第1期71-76,84,共7页
Liquor-Making Science & Technology
基金
国家重点研发计划项目(2016YFD0400501-05)
四川省科技计划项目(2016CC0032)。
关键词
泸香型白酒
窖泥
微生物群落
功能多样性
质量评价
研究进展
Nongxiang Baijiu
pit mud
microbial community
functional diversity
quality assessment
research progress
