功能性酿酒微生物的筛选及其在绿色酿造生产中的应用

Screening of Functional Microbes and Their Application in Green Brewing

不同的地域和自然环境形成不同的微生物群体,制曲及酿酒过程中不同的微生物造就了不同的风味物质,使中国白酒具有独树一帜的品质与风味。对关键功能性酿酒微生物及其特种功能性酶类的有效调控,可以起到调控白酒固态混合发酵体系代谢产物,丰富白酒中特征性风味物质,提升传统发酵生产水平等作用。功能性酿酒微生物在酒糟、黄浆水等酿酒副产物的综合利用等方面起到积极的推动作用,有助于解决酿酒行业的环境污染等问题,发展酿酒循环经济,促进白酒产业的长远发展。本文从窖泥、大曲、酒醅、环境等方面介绍了功能性酿酒微生物的筛选及其应用研究进展,并分析了功能性酿酒微生物在酿酒副产物综合利用等方面的应用,以期为行业研究提供参考。

Different microbial groups have been formed in different regions under different natural conditions.And different microbes in the process of Daqu-making and liquor-making result in different flavoring substances.The key functional microbes and their special functional enzymes,if controlled effectively,could positively regulate the metabolites in mixed solid-state fermentation,enrich the characteristic flavoring substances,and improve traditional fermentation level.The positive roles of functional microbes in the comprehensive utilization of liquor byproducts such as distillers grains,yellow water,etc.could reduce environmental pollution induced by liquor-making,develop liquor-making cycle economy,and promote long-term development of liquor-making industry.In this paper,the research progress in the screening and the application of functional microbes in pit mud,Daqu,fermented grains and environment was introduced,and their application in liquor-making byproducts was analyzed,which could provide references for industrial research.