浓香型白酒生态系统中己酸菌研究进展

Research progress of caproic acid-producing bacteria in strong-flavor Baijiu ecosystem

浓香型白酒采用多菌种混合固态发酵,多种微生物共同作用使其具有独特的风味。己酸乙酯是其中主要的呈香物质,因此,己酸菌被普遍认为是浓香型白酒酿造中最重要的一类功能微生物。该文总结了目前已报道的己酸菌的种类及特性,系统阐述了产己酸的代谢途径及其竞争途径,并介绍了己酸菌的己酸代谢调控策略及己酸代谢途径的构建。同时,分析了浓香型白酒生态系统中己酸菌与其他微生物的关系,概述了己酸菌在白酒酿造及其他工业领域的应用现状。对白酒酿造领域中己酸菌的应用前景进行了展望,指出其在窖池微生物结构调整方面还有待继续深入研究,以期为进一步增加白酒酿造的科学性、提高白酒品质提供理论依据。

Strong-flavor Baijiu is manufactured via solid-state fermentation by a mixture of various microorganisms,and the interaction of these microorganisms provides Baijiu with unique flavors.Ethyl caproate is one of the main flavor compounds.Therefore,caproic acid-producing bacteria are generally considered as the most important functional microorganisms in strong-flavor Baijiu brewing.The present review summarizes the species and characteristics of caproic acid-producing bacteria reported so far and systematically expounds the metabolic pathways and competitive pathways of caproic acid.Besides,it introduces the regulation strategy of caproic acid metabolism in caproic acid-producing bacteria and the construction of caproic acid metabolic pathway.At the same time,the relationship between caproic acid-producing bacteria and other microorganisms in the strong-flavor Baijiu ecosystem is analyzed,and the application status of caproic acid-producing bacteria in Baijiu brewing and other industries is summarized.Furthermore,the application prospect of caproic acid-producing bacteria in Baijiu brewing is discussed,and it is pointed out that the microbial structure adjustment of the cellar needs to be studied in-depth,in order to provide a theoretical basis for further increasing the scientific nature of Baijiu brewing and improving Baijiu quality.