白酒大曲微生物酶系研究进展

大曲既是大曲酒生产的重要物质基础，也是我国最早、最原始的粗酶制剂。 大曲具有糖化、发酵、酒化和生香等功能，不但为 大曲酒的发酵、成香提供必不可少的微生物菌群和风味前驱物，还提供发酵所必须的丰富的生物催化剂-酶类。 随着对大曲中微生物 功能、微生物与酶关联地深入研究，使大曲酶系的重要性逐渐凸显出来。 大曲中各类酶系的特点与功能，不仅影响着大曲酒的出酒 率，也赋予各类大曲酒独具个性的酒体风格，更是决定大曲酒品质的重要因素。该文主要对不同大曲菌系与酶系关系进行概述，着重 介绍大曲主要功能酶的分类、作用、来源以及应用研究情况，以期为大曲菌系、酶系的深入研究打下基础。

Research progress on microbial enzyme system in Baijiu Daqu

Daqu is not only the important material foundation for the production of Daqu Baijiu, but also the earliest and most primitive crude enzyme preparation in China. Daqu had the functions of saccharification, fermentation, alcoholization and aroma-production, it not only provided essential microbial flora and flavor precursors for Daqu Baijiu fermentation and aroma production, also provided a rich biological catalyst-enzymes for fer- mentation. With the in-depth study of microbial function, microorganism and enzyme association in Daqu, the importance of Daqu enzyme system was gradually revealed. The characteristics and functions of all kinds of enzymes in Daqu not only affected the liquor yield, but also endowed them with a unique style, which was an important factor to determine the quality of the Daqu Baijiu. In this paper, the relationship between microorganisms and enzymes of Daqu were mainly introduced, including the classification, function, source, and the applications research of main functional enzymes in Daqu, in order to lay a foundation for further research on the Daqu microorganisms and enzyme system.