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食品与发酵工业  2020, Vol. 46 Issue (1): 280-286    DOI: 10.13995/j.cnki.11-1802/ts.022283
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中国固态发酵白酒中功能细菌研究进展
郭学武1,2,3, 范恩帝2, 马冰涛2, 李泽霞1, 张煜行1, 张志民, 陈叶福2, 肖冬光2*
1(河北衡水老白干酿酒(集团)有限公司,河北 衡水,053000)
2(工业微生物教育部重点实验室,天津市工业微生物重点实验室,天津科技大学 生物工程学院,天津, 300457)
3(中国轻工业浓香型白酒固态发酵重点实验室,四川 宜宾,644007)
Research progress in functional bacteria in solid-state fermented Baijiu in China
GUO Xuewu1,2,3, FAN Endi2, MA Bingtao2, LI Zexia1, ZHANG Yuhang1, ZHANG Zhimin1, CHEN Yefu2, XIAO Dongguang2*
1(Hebei Hengshui Laobaigan Liquor Group Co. Ltd., Hengshui 053000,China)
2(Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology of Tianjin University of Science and Technology, Tianjin 300457, China)
3(Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry,Yibin 644007,China)
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摘要 细菌是白酒酿造3大类微生物之一,其在白酒生产中有着重要的作用,如:芽孢杆菌、乳酸菌、放线菌和梭菌等,它们能产生酯类、有机酸、吡嗪、萜烯等微量成分,从而影响白酒的风味与品质。基于细菌在白酒中的重要功能以及微生物分离培养技术和分析检测技术的进步,近年来相关研究越来越深入。该文综述了近年来白酒功能细菌的研究进展,介绍了酿酒各个环节中主要功能细菌及其在白酒中的作用,旨在为白酒功能细菌的研究提供参考。
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郭学武
范恩帝
马冰涛
李泽霞
张煜行
张志民
陈叶福
肖冬光
关键词:  固态发酵  白酒生产  功能细菌    
Abstract: Bacteria are one of the three major microorganisms for Baijiu fermentation. Bacteria that play important roles in the production of Baijiu includes: Bacillus, lactic acid bacteria, and clostridium etc. They produce trace amount of components such as esters, organic acids, pyrazines, terpenes. These components affect the flavor and quality of Baijiu. Because of the important functions of bacteria in Baijiu, and with the advancement in microbial isolation and culturing techniques, as well as in analytical detection techniques, researches on Baijiu fermentation have become more and more in-depth. This paper summaries recent research progress of functional bacteria in Baijiu, and introduces the main functional bacteria and their functions in Baijiu production, aiming to provide reference for future studies of functional bacteria in Baijiu.
Key words:  solid state fermentation    Baijiu production    functional bacteria
收稿日期:  2019-09-17                出版日期:  2020-01-15      发布日期:  2020-03-27      期的出版日期:  2020-01-15
基金资助: 国家重点研发计划(2016YFD0400500);国家自然科学基金项目(31471724);中国博士后科学基金面上项目(2017M611169);河北省博士后科研择优资助项目(B2018003031);2018年衡水市市校科技合作开发资金项目;中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2019zd025)
作者简介:  博士,副研究员(肖冬光教授为通讯作者,E-mail:xdg@tust.edu.cn)
引用本文:    
郭学武,范恩帝,马冰涛,等. 中国固态发酵白酒中功能细菌研究进展[J]. 食品与发酵工业, 2020, 46(1): 280-286.
GUO Xuewu,FAN Endi,MA Bingtao,et al. Research progress in functional bacteria in solid-state fermented Baijiu in China[J]. Food and Fermentation Industries, 2020, 46(1): 280-286.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022283  或          http://sf1970.cnif.cn/CN/Y2020/V46/I1/280
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