中国酿造2026，Vol.45Issue(1)：13-20,8.DOI:10.11882/j.issn.0254-5071.2026.01.003
三种典型白酒环境微生物群落结构解析、酿造微生物溯源及功能特性
Analysis of environmental microbial community structure,traceability of brewing microorganisms and their functional characteristics of three typical types of Baijiu
摘要
Abstract
As three typical types of Baijiu,the strong-flavor(Nongxiangxing)Baijiu,sauce-flavor(Jiangxiangxing)Baijiu,and Daqu light-flavor(Qingxiang-xing)Baijiu were all distilled spirits that produced in open-environment using grains as raw materials and Daqu as saccharification and fermentation agent.The open production mode makes the effect of environmental microorganisms on the three typical types of Baijiu non-negligible.With the development of technologies such as amplicon sequencing and metagenomics,the impact of environmental microorganisms on the micro-ecology of Baijiu brewing has gradually been analyzed.The analysis methods of environmental microbial communities,community structure analysis and influencing factors of three typical types of Baijiu were summarized,traceability analysis of Baijiu brewing microorganisms was carried out,and functional characteristics of brewing microorganisms was outlined,aiming to provide reference for analyzing environmental microbial community structure,exploring the effect of environmental microorganisms on Baijiu fermentation process,and shaping an environmental micro-ecology conducive to Baijiu fermentation.关键词
白酒/发酵/微生态/环境微生物/酿造微生物/溯源分析/功能特性Key words
Baijiu/fermentation/micro-ecology/environmental microorganism/brewing microorganism/traceability analysis/functional characteristics分类
轻工纺织引用本文复制引用
唐家环,岳松,张庆,潘强林..三种典型白酒环境微生物群落结构解析、酿造微生物溯源及功能特性[J].中国酿造,2026,45(1):13-20,8.基金项目
宜宾五粮液股份有限公司创新工作室项目(2024JG15) （2024JG15）
