酿酒小曲中功能微生物的研究进展

功能微生物的挖掘与应用是近年来酿酒工程领域科学研究与工业生产共同关注的焦点,然而，检索CNKI中国知网和Web of Science数据库发现，近10 年关于酒曲中功能微生物的研究有超过400?篇文献针对大曲，针对小曲的相关研究报道却不足50?篇。本文首先介绍了小曲的定义、发展历史和应用现状，然后综述了酿酒小曲中功能微生物在种类、筛选方法、功能成分、应用价值等方面的研究现状，重点阐述了酿酒小曲中功能酵母主要功能产物的代谢机理，为酿酒小曲中功能微生物的进一步研究和工业生产应用提供参考。

Progress in Research of Functional Microbes in Xiaoqu,a Chinese Traditional Fermentation Starter for Liquor and Rice Wine

The mining and application of functional microbes have become the focus of common concern to academia and industries in the field of brewing engineering. Of the articles regarding functional microbes in Jiuqu, a family of Chinese traditional fermentation starters for liquor and rice wine (including Daqu and Xiaoqu) that have been published over the past decade in the China National Knowledge Infrastructure (CNKI) and the Web of Science databases, more than 400 articles are about Daqu, while only less than 50 articles are about Xiaoqu. This review first summarizes the definition, history and current application of Xiaoqu. It then reviews the current status of studies on the species, screening methods, functional components and application value of functional microbes in Xiaoqu. The metabolic mechanisms of major functional components in functional yeasts are specially discussed. The aim of this review is to provide a rationale for further research and industrial application of functional microbes in Xiaoqu.