乳酸降解菌在白酒酿造中的研究进展

Research progress on lactic acid-degrading bacteria in Baijiu-making process

乳酸降解菌是一类可以利用乳酸作为碳源或者电子受体的微生物,在清香型或浓香型白酒生产过程中加入乳酸降解菌可有效降低酒体中乳酸或乳酸乙酯的含量,改善酒体品质。乳酸降解菌一般从酿酒环境中分离得到,因此,将其添加到大曲或酒醅中对其他微生物的代谢活动无明显影响。该文从乳酸降解菌的种类、分离筛选策略、乳酸的测定方法、乳酸降解菌的耐受特性以及乳酸降解菌在生产上的应用五个方面对乳酸降解菌的研究进展进行了总结,旨在为乳酸降解菌的应用与研究提供参考。

Lactic acid degrading bacteria are a kind of microorganism that can utilize lactic acid as carbon source or electron acceptor.Adding lactic acid-degrading bacteria in the production of light-flavor or strong-flavor Baijiu(Chinese liquor)can effectively reduce the content of lactic acid or ethyl lactate in liquor and improve the quality of Baijiu.Lactic acid-degrading bacteria were generally isolated from Baijiu-making environment,so adding them to Daqu or fermented grains had no obvious effect on the metabolic activities of other microorganisms.In the paper,the research progress of lactic acid-degrading bacteria was summarized from five aspects:the types of lactic acid-degrading bacteria,isolation and screening strategies,determination methods of lactic acid,tolerance characteristics of lactic acid-degrading bacteria and the application of lactic acid-degrading bacteria in production,in order to provide reference for the application and research of lactic acid-degrading bacteria.