| 中国白酒窖池真菌的研究进展 |
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| 引用本文： | 刘雯雯,孙剑秋,平文祥,臧威,赵辉,尹军霞,沈国娟.中国白酒窖池真菌的研究进展[J].中国酿造,2012(6):1-6. |
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| 作者姓名： | 刘雯雯 孙剑秋 平文祥 臧威 赵辉 尹军霞 沈国娟 |
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| 作者单位： | [1]齐齐哈尔大学生命科学与农林学院,黑龙江齐齐哈尔161006 [2]教育部农业微生物技术工程研究中心,黑龙江哈尔滨150080 [3]绍兴文理学院生命科学学院,浙江绍兴312000 |
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| 基金项目： | 黑龙江省自然科学基金项目（C200806）; 绍兴文理学院引进人才科研启动项目（20105021和20105022） |
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| 摘 要： | 窖池是白酒酿造过程中的重要固态生物反应器,其中参与发酵的菌群结构对白酒风格和质量具有重要影响。该文综述了酱香型、浓香型、清香型等不同类型白酒的窖池真菌多样性及其功能与作用,提出了窖池真菌研究方法和研究技术的未来发展方向。
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| 关 键 词： | 真菌 窖池 白酒 |
Research development of fungi in fermentation pits on Chinese liquor |
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| LILT Wenwen,SUN Jianqiu,P/NG Wenxiang,ZANG Wei,ZHAO Hui,YIN Junxia,SHEN Guojuan.Research development of fungi in fermentation pits on Chinese liquor[J].China Brewing,2012(6):1-6. |
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| Authors: | LILT Wenwen SUN Jianqiu P/NG Wenxiang ZANG Wei ZHAO Hui YIN Junxia SHEN Guojuan |
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| Affiliation: | 1.Life Science College, Qiqihaer University, Qiqihaer 161006, China; 2. Engineering Research Center for Agricultural Microbial Bioteclmology, Ministry of Educaffon, Harbin 150080, China. 3. Life Science College, Shaoxing University, Shaoxing 312000, China) |
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| Abstract: | The fermentation pit was a kind of solid bioreactors for Chinese liquor. Characteristics of microbial community structure in the fermentation pit had significant effects on the quality and style of the product. Diversity and function of the fungi in the fermentation pit were explained and re-search directions in future were put forward in the paper. |
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| Keywords: | fungi fermentation pits Chinese liquor |
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