摘要
随着生物技术的进步,各种微生物分析技术逐步应用于酱香型白酒酿酒微生物研究中,人们逐渐认识到酿酒微生物的多样性及其贡献。该文对近20年微生物分析技术在酱香型白酒研究中的应用情况进行了综述,并对酱香型白酒微生物研究提出了展望,旨在推动酱香白酒行业的技术升级和高质量发展。
With the development of biotechnology,various microbial analytical techniques have been gradually applied to the research of brewing microorganism in sauce-flavor Baijiu(Chinese liquor)in China,and the microbial diversity and its contribution of brewing microorganism in Baijiu have been gradually recognized.The application of microbial analytical techniques in sauce-flavor Baijiu research in the recent 20 years were reviewed in the paper,and the prospect of microbial research on sauce-flavor Baijiu was put forward,expecting to promote the technological upgrading and high-quality development of the sauce-flavor Baijiu industry.
作者
山其木格
唐平
王丽
王凡
毕荣宇
李长文
卢君
SHAN Qimuge;TANG Ping;WANG Li;WANG Fan;BI Rongyu;LI Changwen;LU Jun(Guizhou Guotai Distillery Co.,Ltd.,Renhuai 564501,China;Tasly Research Academy,Tianjin 300410,China)
出处
《中国酿造》
CAS
北大核心
2021年第5期18-25,共8页
China Brewing
基金
贵州省仁怀市科技计划项目(仁科支撑[2019]6号)。
关键词
微生物分析技术
酱香型白酒
微生物
microbial analytical technique
sauce-flavor Baijiu
microorganism