食品与发酵工业 >

2020 , Vol. 46 >Issue 1: 280 - 286

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022283

综述与专题评论

中国固态发酵白酒中功能细菌研究进展

  • 郭学武 ,
  • 范恩帝 ,
  • 马冰涛 ,
  • 李泽霞 ,
  • 张煜行 ,
  • 张志民 ,
  • 陈叶福 ,
  • 肖冬光
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  • 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)
博士,副研究员(肖冬光教授为通讯作者,E-mail:xdg@tust.edu.cn)

收稿日期: 2019-09-17

  网络出版日期: 2020-03-27

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)

收起

Research progress in functional bacteria in solid-state fermented Baijiu in China

  • GUO Xuewu ,
  • FAN Endi ,
  • MA Bingtao ,
  • LI Zexia ,
  • ZHANG Yuhang ,
  • ZHANG Zhimin ,
  • CHEN Yefu ,
  • XIAO Dongguang
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  • 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)

Received date: 2019-09-17

  Online published: 2020-03-27

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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。

关键词： 固态发酵; 白酒生产; 功能细菌

本文引用格式

郭学武 , 范恩帝 , 马冰涛 , 李泽霞 , 张煜行 , 张志民 , 陈叶福 , 肖冬光 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.022283

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

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