综述与专题评论

中国白酒酿造核心微生物相互作用研究进展

  • 时伟 ,
  • 郑红梅 ,
  • 黄婷 ,
  • 李芳香 ,
  • 郭举
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  • 1(茅台学院 酿酒工程学院,贵州 仁怀,564507)
    2(贵州红谷农业科技有限责任公司,贵州 仁怀,564599)
第一作者:博士,副教授(郑红梅第一作者:硕士和郭举教授为共同通信作者,E-mail:lhzhenghongmei@163.com;guoju@mtxy.edu.cn)

收稿日期: 2025-05-15

  修回日期: 2025-06-05

  网络出版日期: 2025-10-27

基金资助

贵州省高等学校现代白酒酿造技术工程研究中心(黔教技[2023]028号);茅台学院高层次人才科研启动项目(MYGCCRC[2022]001,MYGCCRC[2022]009);茅台学院横向科研项目(XYNJ20240018)

Research progress on core microbial interactions in Chinese Baijiu fermentation

  • SHI Wei ,
  • ZHENG Hongmei ,
  • HUANG Ting ,
  • LI Fangxiang ,
  • GUO Ju
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  • 1(College of Brewing Engineering, Moutai Institute, Renhuai 564507, China)
    2(Renhuai Honggu Agriculture Co.Ltd., Renhuai 564599, China)

Received date: 2025-05-15

  Revised date: 2025-06-05

  Online published: 2025-10-27

摘要

整个白酒酿造的过程构建了一个复杂的、动态的微生态系统,微生物相互作用对于酿造微生态系统中微生物结构和功能的调节至关重要,并直接影响白酒的风味和质量。近年来,随着多组学技术的发展,大量的研究解析了微生物群落的多样性、功能和演替规律等,但对微生物之间的相互作用及其机制的全面研究比较有限。该文系统综述了十二大香型白酒的酒曲、发酵、窖泥及黄水中酿造微生物的多样性、核心微生物的功能,比较全面地梳理了微生物之间的各种相互作用,探究了微生物之间相互作用在强化大曲、改善风味和调控品质安全等方面的初步应用,旨在为定向调控白酒酿造微生态、改善白酒风味和提升白酒品质提供参考。

本文引用格式

时伟 , 郑红梅 , 黄婷 , 李芳香 , 郭举 . 中国白酒酿造核心微生物相互作用研究进展[J]. 食品与发酵工业, 2025 , 51(20) : 427 -436 . DOI: 10.13995/j.cnki.11-1802/ts.043278

Abstract

The entire process of Baijiu brewing has created a complex and dynamic microecosystem.Microbial interaction is crucial to the regulation of microbial structure and function in the brewing microecosystem, and directly affects the flavor and quality of Baijiu.In recent years, with the development of multi-omics technologies, a large number of studies have analyzed the diversity, function, and succession patterns of microbial communities.However, comprehensive research on the interactions and mechanisms between microorganisms is relatively limited.This paper systematically reviewed the diversity of brewing microorganisms and the functions of core microorganisms in twelve flavor Baijiu, including starter, fermentation, pit mud and yellow water, and comprehensively examined the various interactions between microorganisms.It explored the preliminary application of microbial interactions in strengthening Daqu, improving flavor and regulating quality and safety, aiming to provide a reference for the directional regulation of Baijiu brewing microecology, improving Baijiu flavor and improving Baijiu quality.

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