作　　者： ; (李豆南）;

机构地区： 贵州大学

出　　处： 《中国酿造》 2017年第1期5-11,共7页

摘　　要： 酱香大曲是优质酱香白酒重要的糖化、发酵剂,按制曲工艺划分其属于高温大曲。酱香大曲中以细菌、霉菌、酵母菌为代表的各种微生物类群混合生长,共同推动了酿造过程的顺利进行,对酱香白酒品质、风味的形成有重要贡献。该文从酱香大曲微生物菌群结构与微生物功能性分析两个方面综述了酱香型大曲微生物的研究进展,分析酱香型大曲微生物类群与酱香白酒品质之间的联系,并对未来的研究提出展望。 Moutai-flavor Daqu is an important saccharifying agent and fermentation starter for high quality Moutai-flavor Baijiu （liquor）. According to the Daqu-making process, it belongs to the high temperature Daqu. A variety of microbial community represented by bacteria, moulds and yeasts are mixed grown in Moutai-flavor Daqu and play different role, they jointly promote the whole brewing process smoothly, and have important contribution to the quality and flavor formation of Moutai flavor Baijiu. The research progress from two aspects of microbial community structure and function of Moutai-flavor Daqu were reviewed, the relationship between microbial community and Baijiu＇s quality were analyzed. What＇s more, the prospect for the future research direction was also put forward.

关 键 词： 酱香大曲 菌群结构 功能分析

领　　域： [轻工技术与工程] [轻工技术与工程]