摘要
白酒作为中国的国酒,富含对人体健康有益的风味物质,称为健康因子。健康因子大多源于功能微生物的生长代谢,而功能微生物的挖掘与应用是近年来酿酒领域科学研究关注的焦点。本文介绍了近几年通过功能微生物调控增加白酒中健康因子的研究,并进行比较和总结,为白酒酿造中功能微生物的进一步研究和健康白酒工业生产应用提供参考,具有开创高品质研究的时代意义。
As China's national liquor,Baijiu is rich in flavoring substances beneficial to human health,which are called health factors.Most of the health factors come from the growth and metabolism of functional microorganisms,and the exploration and application of functional microorganisms is the focus of scientific researches in the field of liquor-making in recent years.This paper introduces the researches on increasing the health factors in Baijiu by functional microorganism regulation in recent years,and makes a comparison and summary,so as to provide reference for further research on functional microorganisms in Baijiu and the industrial production of healthy Baijiu,and to help creating a high-quality research era.
作者
张永杰
唐圣云
张薇
潘明
葛隐
ZHANG Yongjie;TANG Shengyun;ZHANG Wei;PAN Ming;GE Yin(School of Bioengineering,Sichuan University of Science and Engineering,Yibin,Sichuan 644000;Wuliangye Co.Ltd.,Yibin,Sichuan 644000,China)
出处
《酿酒科技》
2020年第12期104-108,共5页
Liquor-Making Science & Technology
关键词
白酒
健康因子
功能微生物
调控
Baijiu
health factors
functional microorganisms
regulation
