白酒酿造过程中的微生物研究进展

在传统白酒酿造过程中，微生物对白酒品质、风味的影响至关重要。白酒的品质与酒中微生物的研究程度有着极为密切的关系，风味微生物更是影响白酒品质的关键因素。该文综述了白酒发酵过程中的微生物研究现状，主要概述了白酒发酵期间的细菌、酵母菌、霉菌的类别、作用机理及其变化过程，并揭示了现代分子生物技术下的白酒微生物菌群多样性，以期深入研究微生物与白酒风味形成之间的关系且为解析白酒发酵的本质奠定基础。

Research progress on microorganisms in Baijiu brewing process

In the traditional Baijiu (Chinese liquor) brewing process, the influence of microorganisms on the quality and flavor of Baijiu is crucial. The Baijiu quality is closely related to the degree of research on microorganisms, and the flavor microorganisms are the key factors affecting Baijiu quality. Therefore, in this article, the current research status of microorganisms in Baijiu brewing process was reviewed, the types, action mechanism and changes of bacteria, yeasts and molds in Baijiu brewing process were mainly summarized, and the microflora diversity Baijiu microorganisms under modern molecular biology technology was revealed, in order to in-depth study the relationship between microorganisms and the formation of Baijiu flavor, and lay the foundation for understanding the essence of Baijiu fermentation.