[1]焦凯瑞,邓 波,宋 萍,等.浓香型白酒生产中的功能微生物及其协同作用研究进展[J].南京师大学报(自然科学版),2024,(04):68-76.[doi:10.3969/j.issn.1001-4616.2024.04.008]
　Jiao Kairui,Deng Bo,Song Ping,et al.Research Progress of Functional Microorganisms and Their Synergistic Effects in Luzhou-flavor Liquor Production[J].Journal of Nanjing Normal University(Natural Science Edition),2024,(04):68-76.[doi:10.3969/j.issn.1001-4616.2024.04.008]
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浓香型白酒生产中的功能微生物及其协同作用研究进展()
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《南京师大学报（自然科学版）》[ISSN:1001-4616/CN:32-1239/N]

卷:
期数:
2024年04期
页码:
68-76
栏目:
生物学
出版日期:
2024-12-15

文章信息/Info

Title:
Research Progress of Functional Microorganisms and Their Synergistic Effects in Luzhou-flavor Liquor Production
文章编号:
1001-4616(2024)04-0068-09
作者:
焦凯瑞1; 邓 波2; 宋 萍3; 连 宾4
(1.南京师范大学生命科学学院,江苏 南京 210023)
(2.国家固态酿造工程技术研究中心,四川 泸州 646000)
(3.南京师范大学食品与制药工程学院,江苏 南京 210023)
(4.南京师范大学海洋科学与工程学院,江苏 南京 210023)
Author(s):
Jiao Kairui1; Deng Bo2; Song Ping3; Lian Bin4
(1.School of Life Sciences,Nanjing Normal University,Nanjing 210023,China)
(2.National Engineering Research Center of Solid State Brewing,Luzhou 646000,China)
(3.School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China)
(4.College of Marine Science and Engineering,Nanjing Normal University,Nanjing 210023,China)
关键词:
浓香型白酒; 窖泥; 酒醅; 大曲; 微生物协同作用
Keywords:
Luzhou-flavor liquor; pit mud; fermented grains; Daqu; microbial synergy
分类号:
TS201.3
DOI:
10.3969/j.issn.1001-4616.2024.04.008
文献标志码:
A
摘要:
浓香型白酒因其窖香浓郁、香味协调,在中国白酒市场最为畅销. 它是以谷物为原料,采用中温大曲作为糖化发酵剂,经过固态发酵、蒸馏、陈酿、勾调而成的发酵食品. 在浓香型白酒酿造过程中涉及大曲、窖泥和酒醅中多种类型微生物的参与,不同的酿酒微生物在不同的发酵阶段协同驱动发酵原料发生一系列复杂的生物化学转化,并最终影响白酒的风味特征和品质. 基于现有的研究报道,本文从浓香型白酒大曲、酒醅和窖泥中的优势微生物类群、优势微生物功能、微生物之间的协同作用及其对白酒风味的影响等方面综述了浓香型白酒功能微生物的研究进展,并展望了白酒微生物的未来研究方向,为浓香型白酒的品质提升提供基础资料.
Abstract:
Luzhou-flavor liquor is the best-selling liquor in the Chinese liquor market because of its strong cellar aroma and harmonious fragrance. It is a fermented food made from grains,using medium-temperature Daqu as the saccharification and fermentation agent,and undergoing solid-state fermentation,distillation,aging and blending. The brewing process of Luzhou-flavor liquor involves the participation of multiple types of microorganisms in the Daqu,pit mud,and fermented grains,and different brewing microorganisms synergistically drive a series of complex biochemical transformations of fermented raw materials at different stages of fermentation,which ultimately affects the flavor characteristics and quality of liquor. Based on the existing research reports,this paper summarizes the research progress of functional microorganisms in Luzhou-flavor liquor from the dominant microbial taxa in the Daqu,fermented grains and pit mud,the functions of the dominant microorganisms,the synergistic effects among varied microorganisms and their influence on the flavor of the liquor,etc.,and proposes an outlook of the future direction of related functional microorganisms,in order to provide the basic information for the improvement of the quality of Luzhou-flavor liquor.

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备注/Memo

备注/Memo:
收稿日期:2023-09-23.
基金项目:泸州老窖-南京师范大学文化与科技创新研究中心自主研究项目(CY2X202200201).
通讯作者:连宾,博士,教授,博士生导师,研究方向:资源与环境微生物,地质微生物. E-mail:lianbin@njnu.edu.cn; 宋萍,博士,副教授,研究方向:微生物天然产物生物合成与合成生物学. E-mail:songping@njnu.edu.cn
更新日期/Last Update: 2024-12-15