摘要
研究清香型白酒酿造过程中核心功能微生物群及其代谢过程,既有利于提高原料的利用率和出酒率,又有利于揭示风味与活性物质生物合成与代谢调控机制,进而优化发酵过程,提升酒体品质。该文对近年来清香型白酒生产过程的微生物群落、核心功能菌及其代谢产物的有关研究成果进行了总结归纳,旨在推陈出新,进一步推动利用现代生物技术去解决清香型白酒业面临的难题。
The studies on the core functional microflora and its metabolic process in the brewing process of light-flavor Baijiu(Chinese liquor)are not only helpful to improve the utilization rate of raw materials and increase alcohol production rate,but also to reveal the mechanism of biosynthesis and metabolic regulation of flavor and active substances,and then to optimize the fermentation process and improve the quality of Baijiu.The microbial community,core functional microorganisms and their metabolites in the production process of light-flavor Baijiu in recent years were summarized.The aim was to further promote the use of modern biotechnology to solve the problems faced by the enterprises of light-flavor Baijiu.
作者
杜艾明
李良
李俊薇
胡申才
DU Aiming;LI Liang;LI Junwei;HU Shencai(School of Biological and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Yellow Crane Tower Distillery Limited Corporation,Wuhan 430050,China)
出处
《中国酿造》
CAS
北大核心
2021年第2期16-19,共4页
China Brewing
基金
黄鹤楼酒业有限公司创新基金项目(08018067)。
关键词
清香型白酒
酿造
核心微生物
风味物质
light-flavor Baijiu
brewing
core microorganism
flavor compounds
