中国酿造2026，Vol.45Issue(1)：7-12,6.DOI:10.11882/j.issn.0254-5071.2026.01.002
白酒酿造产四甲基吡嗪芽孢杆菌及其合成微生物菌群研究进展
Advance in tetramethylpyrazine-producting Bacillus and its synthetic microbial flora in Baijiu brewing
摘要
Abstract
The open brewing environment leads to the low production efficiency and poor batch stability in the brewing of Baijiu.Bacillus,as the main functional bacterial genus in the fermented grains,has a significant impact on the microbial community and flavor characteristics of fermented grains.Taking Bacillus as the fortifying strain or constructing its synthetic microbial community with Bacillus as the core,and then applying in the brewing of Baijiu could be used as an important way to improve the quality of Baijiu.In this paper,the synthetic microbial community and its construction methods were introduced,the functions of tetramethylpyrazine(TTMP)-producting Bacillus and the construction methods of synthetic microbial com-munity were elaborated.Effect of enhanced application of Bacillus and its gene-edited strains on the structure of the original microbial community,metabolic system and flavor during the brewing process of Baijiu were reviewed,with the aim of providing references for Baijiu brewing and the im-proving its flavor quality.关键词
芽孢杆菌/合成微生物菌群/白酒酿造/风味/四甲基吡嗪Key words
Bacillus/synthetic microbial flora/Baijiu brewing/flavor/tetramethylpyrazine分类
轻工纺织引用本文复制引用
程伟,兰伟,朱晴云,潘天全,马懿,卫春会,蒋超,薛锡佳,吴再节,李瑞龙..白酒酿造产四甲基吡嗪芽孢杆菌及其合成微生物菌群研究进展[J].中国酿造,2026,45(1):7-12,6.基金项目
四川轻化工大学酿酒科学与技术四川省重点实验室开放课题(No.NJ2025-03,No.NJ2023-02) （No.NJ2025-03,No.NJ2023-02）
阜阳师范大学科学研究项目(博士科研启动项目No.2024KYQD0136) （博士科研启动项目No.2024KYQD0136）
文王贡酒博士后科研工作站计划项目(No.9341761) （No.9341761）
