摘要
白酒风味与酿造微生物之间的相互作用有着密切的联系。乳酸菌的酿造功能得到确认,例如其代谢产物乳酸在一定范围内可改善白酒品质,但相对酵母菌、霉菌等真菌和一些产酶较多的细菌等酿造功能微生物而言,对乳酸菌在白酒酿造体系中的贡献认识还不够深入和清晰。文章综述了近年来乳酸菌在四种白酒香型(浓香型、清香型、酱香型、芝麻香型)酿造体系中的研究进展,从不同香型白酒酿造过程中酿酒微生物丰度、风味和代谢等方面进行讨论,分析酿酒微生物对白酒发酵的影响,以期为白酒酿造的技术发展提供参考方向。
The flavor of Baijiu and the liquor-making microorganisms is closely related.Although the liquor-making function of lactic acid bacteria has been confirmed,for example,its metabolite lactic acid can improve the quality of Baijiu to a certain extent,the contribution of lactic acid bacteria in Baijiu fermentation system has not been deeply and clearly understood compared with other functional microorganisms such as yeasts,molds and some bacteria with high enzyme production.This article reviews the research progress in lactic acid bacteria in the fermentation system of four flavor types of Baijiu(Nongxiang Baijiu,Qingxiang Baijiu,Jiangxiang Baijiu and Zhimaxiang Baijiu),discusses the abundance and metabolism of liquor-making microorganisms in the fermentation process of Baijiu of different flavor types,and analyzes the effect of liquor-making microorganisms on the production of Baijiu,so as provide reference for the development of Baijiu production technology.
作者
阎春悦
利佳炜
张茜
常煦
陈雄
李欣
YAN Chunyue;LI Jiawei;ZHANG Qian;CHANG Xu;CHEN Xiong;LI Xin(Collaborative Innovation Center of Industrial Fermentation,Key Laboratory of Fermentation Engineering of Ministry of Education,Hubei Key Laboratory of Industrial Microbiology,School of Food and Biological Engineering,Hubei University of Technology,Wuhan,Hubei 430068;Angel Yeast Co.Ltd.,Yichang,Hubei 443000,China)
出处
《酿酒科技》
2023年第9期114-120,共7页
Liquor-Making Science & Technology
基金
工业发酵省部共建协同创新中心开放基金(2022KF26)
国家自然科学基金(31871789)。
关键词
酿造乳酸菌
白酒香型
微生物丰度
风味
代谢
liquor-making lactic acid bacteria
flavor types of Baijiu
microbial abundance
flavor
metabolism
