中国酿造2026，Vol.45Issue(2)：1-8,8.DOI:10.11882/j.issn.0254-5071.2026.02.001
中国酒曲中酵母菌的代谢及其微生物互作研究进展
Research progress on yeast metabolism and its microbial interaction in Chinese Jiuqu
摘要
Abstract
Jiuqu,as a mixed microbial starter,has a long history of application in alcoholic drink production,among which the core role of yeast in the fermentation process is particularly significant.As a key functional microorganism in Jiuqu,yeast has a significant impact on the yield,quality and flavor of the product.Jiuqu and functional yeasts were introduced,and the research progress on yeast metabolism as well as its microbial interaction in Jiuqu were systematically reviewed in this paper.The diversity characteristics of microbial communities in Jiuqu,yeast metabolism and its interac-tion mechanisms with other microorganisms,as well as the screening,improvement,and industrial application of functional yeast strains were focus-edly discussed.So as to deeply understand the biological mysteries of Jiuqu from this perspective of yeast and its microbial community interaction,aiming to provide reference for the efficient development and utilization research of Jiuqu microbial resources.关键词
酒曲/酵母/代谢/微生物互作/改良应用Key words
Jiuqu/yeast/metabolism/microbial interaction/improvement and application分类
轻工纺织引用本文复制引用
冯莹莹,范相蓉,李玮琳,胡哲源,陈小雪..中国酒曲中酵母菌的代谢及其微生物互作研究进展[J].中国酿造,2026,45(2):1-8,8.基金项目
国家自然科学基金项目(32272275) （32272275）
