黄酒中乳酸菌的研究进展

Research progress of lactic acid bacteria in Chinese rice wine

乳酸菌在黄酒酿造过程中有着十分重要的地位。目前对黄酒中的乳酸菌的研究主要集中于乳酸菌为黄酒发酵带来的作用,但是对于在黄酒发酵过程中乳酸菌引起的问题鲜有研究。该文概括了乳酸菌的生理保健功能,并阐述了近年来黄酒中乳酸菌的作用研究进展与乳酸菌在黄酒发酵过程中引起的问题,旨在为对黄酒中乳酸菌的研究提供参考。

Lactic acid bacteria are very important in brewing process of Chinese rice wine. At present, the study of lactic acid bacteria in Chinese rice wine mainly focused on the role for Chinese rice wine fermentation, but few study on the problems caused in the fermentation process of Chinese rice wine by lactic acid bacteria. In this paper, the physiological health functions of lactic acid bacteria were summarized, the research progress in recent years was expounded, and the problems caused by lactic acid bacteria in Chinese rice wine fermentation were stated, to provide references for the study of lactic acid bacteria in Chinese rice wine.