摘要
我国米酒种类较多,也深受人们喜爱。研究米酒中酵母菌株有利于科学地指导米酒酿造过程。本文综述了米酒的主要营养成分、不同种类米酒中分离的酵母菌株以及基于酵母菌提升米酒酿造品质的主要进展。最后,鉴于现代生物技术的发展,对米酒中酵母的研究做出了展望,为米酒酿造工艺规范化和提高米酒质量提供参考。
There are many kinds of rice wine in our country,and it is also popular by people.In order to improve the quality of rice wine,the study of yeast strains in rice wine is helpful to guide the brewing process of rice wine scientifically.In this paper,the main nutrients of rice wine,yeast strains isolated from various rice wine,and the application and research progress of yeast in improving quality and flavor in rice wine brewing were outlined.Based on the development of modern biotechnology,the research of yeast in rice wine was prospected,which provided a reference for standardizing the brewing process and improving the quality of rice wine.
作者
王乐惠
张继宁
周化岚
张建国
WANG Lehui;ZHANG Jining;ZHOU Hualan;ZHANG Jianguo(Institute of Food Science and Engineering,School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093)
出处
《工业微生物》
CAS
2022年第6期49-54,共6页
Industrial Microbiology
基金
国家自然科学基金面上项目(31870045)。
关键词
米酒酿造
酿酒酵母
菌群分析
米酒品质
rice wine brewing
Saccharomyces cerevisiae
microbial community analysis
rice wine quality