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| 白酒酿造体系厌氧微生物研究进展 | |
| 引用本文： | 曾 超,邱树毅,胡宝东,陈美竹,徐 佳,王晓丹.白酒酿造体系厌氧微生物研究进展[J].中国酿造,2015,34(7):24. |
| 作者姓名： | 曾 超 邱树毅 胡宝东 陈美竹 徐 佳 王晓丹 |
| 作者单位： | 1.贵州大学贵州省发酵工程与生物制药重点实验室，贵州贵阳550025；2.贵州大学酿酒与食品工程学院，贵州贵阳550025； 3.贵州大学生命科学学院，贵州贵阳550025 |
| 基金项目： | 贵州省科技厅重点攻关项目（黔科合GZ字[2014]3012）；贵州省科技厅重大专项项目（黔科合重大专项字[2013]6009号）；科技部科技支撑计划项目课题（2011BAC06B12）；贵州省科技厅联合资金项目（黔科合LH字[2014]7672） |
| 摘 要： | 在传统固态白酒酿造过程中，微生物对白酒的品质、风味起着重要作用。该文主要对目前厌氧微生物的培养技术及其白酒酿造体系中厌氧微生物的研究现状做了简单的概述，并对其进行分析和展望，旨在为白酒酿造中厌氧微生物的筛选及其在白酒生产过程中发挥的作用提供理论依据。 |
| 关 键 词： | 白酒酿造 厌氧微生物 研究进展 |
Research progress of anaerobic microorganisms in liquor brewing system |
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| ZENG Chao,QIU Shuyi,HU Baodong,CHEN Meizhu,XU Jia,WANG Xiaodan.Research progress of anaerobic microorganisms in liquor brewing system[J].China Brewing,2015,34(7):24. | |
| Authors: | ZENG Chao QIU Shuyi HU Baodong CHEN Meizhu XU Jia WANG Xiaodan |
| Affiliation: | 1.Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; 2.School of Liquor-making and Food Engineering, Guizhou University, Guiyang 550025, China; 3.College of Life Sciences, Guizhou University, Guiyang 550025, China |
| Abstract: | In traditional solid-state fermentation process of Chinese liquor, microbes play an important role on the quality and flavor of liquor. This paper mainly made a brief summary on the culture techniques of anaerobic microorganisms at present and its research status on liquor brewing system. Besides, the relevant analysis and prospect were also provided. The purpose was to provide a theoretical basis for screening the anaerobic microorganisms and exploring its role in the liquor production. |
| Keywords: | liquor brewing anaerobic microorganisms research progress |
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