综述与专题评论

酱香型大曲功能微生物鉴定、强化策略及应用研究进展

  • 王嘉丽 ,
  • 杨阳 ,
  • 何卓 ,
  • 孙丽 ,
  • 刘俊男 ,
  • 魏阳 ,
  • 肖辰 ,
  • 钟小忠 ,
  • 高峰 ,
  • 石灏 ,
  • 陈峙霖 ,
  • 李姝 ,
  • 王松涛
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  • 1(泸州品创科技有限公司(国家固态酿造工程技术研究中心),四川 泸州,646000)
    2(泸州老窖股份有限公司,四川 泸州,646000)
    3(四川轻化工大学 食品与酿酒工程学院,四川 宜宾,644005)
    4(四川师范大学 生命科学学院,四川 成都,610101)
    5(四川农业大学 生命科学学院,四川 雅安,625014)
第一作者:硕士研究生(王松涛正高级工程师和李姝工程师为共同通信作者,E-mail:wangst@lzlj.com;lishu@lzlj.com)

收稿日期: 2025-05-19

  修回日期: 2025-07-23

  网络出版日期: 2026-03-17

基金资助

四川省中央引导地方科技发展专项资助项目(2024ZYD0252);国家固态酿造工程技术研究中心横向科技项目(25H0216,PCGS-2025101937);泸州市科技计划资助项目(2024JYJ104)

Research progress on identification, strengthening strategies and application of functional microorganisms in sauce-flavor Daqu

  • WANG Jiali ,
  • YANG Yang ,
  • HE Zhuo ,
  • SUN Li ,
  • LIU Junnan ,
  • WEI Yang ,
  • XIAO Chen ,
  • ZHONG Xiaozhong ,
  • GAO Feng ,
  • SHI Hao ,
  • CHEN Zhilin ,
  • LI Shu ,
  • WANG Songtao
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  • 1(Luzhou Pinchuang Technology Co.Ltd.,/National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China)
    2(Luzhou Laojiao Co.Ltd., Luzhou 646000, China)
    3(College of Food and Brewing Engineering, Sichuan University of Science & Engineering, Yibin 644005, China)
    4(College of Life Science, Sichuan Normal University, Chengdu 610101, China)
    5(College of Life Sciences, Sichuan Agricultural University, Ya’an 625014, China)

Received date: 2025-05-19

  Revised date: 2025-07-23

  Online published: 2026-03-17

摘要

酱香型大曲在白酒酿造中兼具糖化、发酵与生香功能,其品质主要依赖于复杂微生物群落的协同作用。然而,传统开放式制曲工艺导致大曲功能稳定性不足,制约了酱香型白酒的品质提升。近年来,通过功能微生物定向强化改善大曲特性已成为研究热点。该文系统综述了酱香型大曲功能微生物的多样性组成、强化大曲制备工艺及其应用效果,并探讨了目前强化的局限性,以期为酱香型大曲的标准化生产及白酒产业升级提供理论支撑与技术参考。

本文引用格式

王嘉丽 , 杨阳 , 何卓 , 孙丽 , 刘俊男 , 魏阳 , 肖辰 , 钟小忠 , 高峰 , 石灏 , 陈峙霖 , 李姝 , 王松涛 . 酱香型大曲功能微生物鉴定、强化策略及应用研究进展[J]. 食品与发酵工业, 2026 , 52(4) : 430 -440 . DOI: 10.13995/j.cnki.11-1802/ts.043340

Abstract

Sauce-flavor Daqu plays multiple roles in Baijiu brewing including saccharification, fermentation, and aroma generation, with its quality primarily relying on the synergistic effects of complex microbial communities.However, the traditional open Daqu-making process leads to insufficient functional stability, which restricts the quality improvement of sauce-flavor Baijiu.In recent years, targeted enhancement of functional microorganisms to improve Daqu characteristics has become a research hotspot.This paper systematically reviews the diversity composition of functional microorganisms in sauce-flavor Daqu, the preparation techniques for fortified Daqu, and their application effects.It also discusses the current limitations of fortification, aiming to provide theoretical support and technical references for the standardized production of sauce-flavor Daqu and the upgrading of the Baijiu industry.

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