酱香型白酒酿造过程中微生物多样性及代谢过程研究进展

Research progress of microbial diversity and metabolic process during the fermentation of sauce-flavor Baijiu

在酱香型白酒酿造过程中,功能微生物动态变化及代谢产物对酒体香气组分有着重要作用,与酒质密切相关。根据近年来酱香型白酒酿造过程中相关微生物研究报道,该文分别阐述了酿酒各个环节中细菌、酵母菌、霉菌和放线菌的主要作用、多样性及代谢过程。旨在为酱香型白酒功能微生物与酒体风味物质相关研究提供参考。

In the brewing process of sauce-flavor Jiangxiangxing Baijiu,the dynamic changes of functional microorganisms and metabolites have a direct impact on aroma components in Baijiu,which is closely related to the Baijiu quality.According to the research of related microorganisms in the sauce-flavor Baijiu brewing process in recent years,the action mechanism,the biodiversity and the metabolic process of bacteria,yeasts,molds and actinomycetes in Baijiu brewing process were briefly introduced,so as to provide reference for the research of the relationship between the functional microorganisms and Baijiu flavor.