摘要
放线菌在酱香型白酒的酿造过程中起到不可忽视的作用,随着生物技术的发展,酱香型白酒中放线菌的研究备受关注。本文综述了酱香型白酒中放线菌的研究现状,包括放线菌特性介绍、酱香白酒酿造中放线菌分离鉴定以及功能研究,最后提出了目前酱香型白酒中放线菌研究存在的问题并展望了今后的研究方向。
Actinomycetes plays a non-negligible role in the production of Jiangxiang Baijiu. With the development of biotechs, the research on Actinomycetes is brought into sharp focus. In this paper, the present research status of Actinomycetes, including the introduction to Actinomycetes properties, the isolation and identification of Actinomycetes during liquor-making process, and the functions of Actinomycetes was reviewed, and the existing problems in the research on Actinomycetes as well as its research prospect were put forward.
作者
龙亚飞
LONG Yafei(Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou 564500, China)
出处
《酿酒科技》
2019年第8期94-98,共5页
Liquor-Making Science & Technology
基金
省教育厅自然科学研究项目(黔教科研函(2018)123号)
科技拔尖人才支持项目(黔教合KY字[2018]081)
关键词
酱香型白酒
放线菌
分离鉴定
功能微生物
Jiangxiang Baijiu
Actinomycetes
isolation and identification
functional microbes
