| 白酒中产风味微生物研究进展 |
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| 引用本文： | 唐洁,杨强,刘源才,陈申习. 白酒中产风味微生物研究进展[J]. 中国酿造, 2021, 40(11): 15. DOI: 10.11882/j.issn.0254-5071.2021.11.003 |
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| 作者姓名： | 唐洁 杨强 刘源才 陈申习 |
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| 作者单位： | （劲牌有限公司 劲牌研究院 中药保健食品质量与安全湖北省重点实验室，湖北 大冶 435100） |
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| 基金项目： | 湖北省重点研发计划项目（2020BBA050） |
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| 摘 要： | 白酒中的风味物质主要来自原料、酒曲及微生物发酵过程，而微生物发酵是白酒风味的主要来源。解析微生物与风味物质之间的作用关系，有利于阐明潜在风味功能菌群和控制白酒产品品质。该文对近年来三大基本香型白酒产风味功能微生物有关研究成果进行了总结归纳，包括微生物多样性与风味形成之间相关性研究以及风味微生物对白酒产品质量的影响，为白酒功能微生物的研究和白酒品质的升级提供理论参考。
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| 关 键 词： | 白酒 风味物质 风味微生物 相关性 |
Research progress on flavor-producing microorganisms in Baijiu |
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| TANG Jie,YANG Qiang,LIU Yuancai,CHEN Shenxi. Research progress on flavor-producing microorganisms in Baijiu[J]. China Brewing, 2021, 40(11): 15. DOI: 10.11882/j.issn.0254-5071.2021.11.003 |
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| Authors: | TANG Jie YANG Qiang LIU Yuancai CHEN Shenxi |
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| Affiliation: | (Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, China) |
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| Abstract: | The flavor compounds in Baijiu (Chinese liquor) mainly come from raw materials, Jiuqu, microbial fermentation, and microbial fermentation is the main source of flavor compounds. Revealing the relationship between microorganism and flavor compounds is advantageous to clarify the potential flavor functional flora and control the quality of Baijiu products. In this paper, the research results of flavor-producing functional microorganisms of three basic types of Baijiu in recent years were summarized, including the relationship between microbial diversity and flavor substances development in Baijiu, and the influence of flavor microorganisms on the quality of Baijiu products, aiming to provide theoretical references for the subsequent research on the functional microorganisms and the quality improvement of Baijiu. |
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| Keywords: | Baijiu flavor compounds flavor microorganism correlation |
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