酱香型白酒大曲细菌菌群结构及功能研究进展

酱香型白酒酿造工艺独特，其风味、口感都广受消费者喜爱。细菌在酱香型白酒酿造过程中是主要的生香来源，因此，研究酱香型白酒大曲细菌菌群结构对于解析其与产酱香风味化合物之间的关系具有重要意义，同时也能提升其酒体风味。该文阐述了酱香型白酒大曲细菌菌群结构多样性及功能性，对其研究方法进行了阐述，并对其在酱香型白酒中的作用与应用现状进行了综述。以期对酱香型白酒大曲中细菌的研究提供参考。

Research progress on structure and function of bacterial community in Moutai-flavor Baijiu Daqu

Moutai-flavor Baijiu brewing process is unique, the flavor and taste were widely loved by consumers in China. Bacteria were the main source of flavor in the brewing process of Moutai-flavor Baijiu, therefore, it was of great significance to study the bacterial community structure in Moutai-flavor Baijiu Daqu and to analyze the relationship between Daqu bacteria and Moutai-flavor compounds, and to improve the flavor of Baijiu body. In this paper, the structure diversity and function of bacteria in Moutai-flavor Baijiu Daqu were introduced, the research method was expounded, and the function and application statues in Moutai-flavor Baijiu were reviewed. The summarize may provide reference for bacteria research in Moutai-flavor Baijiu Daqu.