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食品与发酵工业  2021, Vol. 47 Issue (7): 278-284    DOI: 10.13995/j.cnki.11-1802/ts.025942
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基因组学及其在白酒酿造基础研究领域中的应用
余晶晶, 黄永光*
(贵州大学 酿酒与食品工程学院,贵州大学贵州省发酵工程与生物制药重点实验室,贵州 贵阳,550025)
Genomics and its application in basic research field of Baijiu brewing
YU Jingjing, HUANG Yongguang*
(Key Laboratory of Fermentation Engineering and Bio-Pharmacy of Guizhou Province,Guizhou University School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)
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摘要 中国白酒酿造属于典型的多菌种固态发酵模式,因特殊的开放式酿造工艺使得参与发酵的微生物种类极其复杂,然而传统分离培养技术限制了对复杂微生物体系的深入研究。基因组学以其通量高、规模大等特点为解析复杂多样的生物体基因组提供了技术手段,能够实现对传统白酒固态发酵微生物及其表达调控的研究,最终揭示微生物与功能代谢物之间的内在关联性。本文主要综述了基因组学关键技术及其在白酒酿造基础研究中的多方面应用,总结多组学联合技术在白酒酿造基础研究中的应用现状,为实现高产优质、现代化酿造白酒的研究提供参考。
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余晶晶
黄永光
关键词:  白酒酿造  基因组学  微生物    
Abstract: Chinese Baijiu brewing belongs to typical multi-strain solid fermentation.Microbial species that involved in fermentation are relatively complicated due to its unique open fermentation brewing process.However, research of complex microbial system was limited by the traditional isolation and cutivation techniques.Genomics, characterized by high throughput and large scale, provides a mechanical means for the analysis of complex microbial genomes, which can realize the research on the microorganism of traditional Baijiu solid fermentation and its expression regulation and further reveal the intrinsic relationship between microorganism and functional metabolites.In this paper, the fundamental technologies of genomics, the applications of genomics and multi-omics in the basic research field of liquor-making were summarized, which provides a reference for realizing high yield and quality modern Baijiu.
Key words:  Baijiu brewing    genomics    microorganism
收稿日期:  2020-10-20      修回日期:  2020-11-23           出版日期:  2021-04-15      发布日期:  2021-05-20      期的出版日期:  2021-04-15
基金资助: 贵州省科技支撑计划项目(黔科合支撑[2017]2542);贵州省重点基金项目(黔科合基础[2017]1405);贵州省科技平台及人才团队计划项目(黔科合平台人才[2016]5637);贵州省科学技术厅重大专项(黔科合重大专项字[2015]6012);贵州省科技计划项目(黔科合[2019]2169);贵州大学引进人才项目(贵大人基合字[2016]38号)
作者简介:  硕士研究生(黄永光研究员为通讯作者,E-mail:772566120@qq.com)
引用本文:    
余晶晶,黄永光. 基因组学及其在白酒酿造基础研究领域中的应用[J]. 食品与发酵工业, 2021, 47(7): 278-284.
YU Jingjing,HUANG Yongguang. Genomics and its application in basic research field of Baijiu brewing[J]. Food and Fermentation Industries, 2021, 47(7): 278-284.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025942  或          http://sf1970.cnif.cn/CN/Y2021/V47/I7/278
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