米酒微生物与其风味品质形成关系研究进展

Research Progress on the Relationship between Microbial Community and Flavor Quality Formation in Rice Wine

米酒是以稻米为主要原料,辅以酒曲发酵而成的发酵型酒精饮料,因其营养丰富、风味独特深受消费者的欢迎。在米酒的风味形成过程中,来自酒曲或环境中的微生物发挥了很重要的作用。本文综述米酒曲及米酒酿造过程中微生物群落的多样性及动态变化,分析微生物与米酒风味品质形成的关系,并阐述米酒中功能性微生物的研究现状及应用价值。最后对当前米酒微生物与米酒风味代谢机理研究的不足之处进行探讨,并对未来的研究方向进行展望,以期为改善米酒品质、促进米酒标准化生产提供理论参考。

Rice wine is made from rice fermented by Jiuqu.It is very popular among consumers because of its rich nutrient content and unique flavor.Microorganisms from Jiuqu or the environment play an important role in the formation of rice wine flavor.In this article,the diversity and dynamic changes of the microbial community in the brewing process of rice Jiuqu and rice wine are reviewed,the relationship between the microbial community and the formation of the flavor of rice wine is analyzed,and the current status of research on and the application value of functional microorganisms involved in the fermentation of rice wine are summarized.At last,the deficiencies of current studies on rice wine microorganisms and the metabolic mechanism of rice wine flavor are discussed,and an outlook on future research directions is given.This review will provide a theoretical reference for improving the quality of rice wine and promoting the standardized production of rice wine.