中国酿造2026，Vol.45Issue(2)：16-22,7.DOI:10.11882/j.issn.0254-5071.2026.02.003
酱香型白酒堆积发酵过程微生物群落特性及其作用研究进展
Research progress on characteristics and role of microbial community in accumulation fermentation process of sauce-flavor Baijiu
摘要
Abstract
In recent years,the unique production process system of sauce-flavor(Jiangxiangxing)Baijiu has continued to attract attention from the aca-demic community,and the high-temperature accumulation fermentation process,which is known as"secondary Qu-making",is particularly crucial.By enriching microorganisms in the environment,this process constitutes a microecosystem with functional microbiota,complex enzyme system and metabolic substrate,which lays a material foundation for the normal progress of subsequent pit fermentation.In this paper,the main sources of micro-bial communities in accumulation fermentation process of sauce-flavor Baijiu,the succession laws of different rounds,the main functional microor-ganisms and their functions in accumulation fermentation process were summarized.The analysis methods of the microbial community in accumula-tion fermentation process were summarized,and the future research direction was discussed,in order to provide a theoretical reference for in-depth understanding of the action mechanism of microorganisms in accumulation fermentation of sauce-flavor Baijiu and its contribution to the formation of the characteristic flavor of sauce-flavor Baijiu.关键词
酱香型白酒/堆积发酵/功能微生物/群落Key words
sauce-flavor Baijiu/accumulation fermentation/functional microorganisms/community分类
轻工纺织引用本文复制引用
龙云,朱建猛,班世栋,孔金金,宗春阳,王晓丹..酱香型白酒堆积发酵过程微生物群落特性及其作用研究进展[J].中国酿造,2026,45(2):16-22,7.基金项目
贵州省高层次创新型人才(黔科合平台人才-GCC[2023]013) （黔科合平台人才-GCC[2023]013）
贵州省发酵工业特征微生物资源挖掘与利用科技创新人才团队建设(黔科合平台人才-CXTD[2023]029) （黔科合平台人才-CXTD[2023]029）
校企合作项目(K24-0115-019) （K24-0115-019）
贵州省科晖特征微生物资源化利用创新平台建设(黔科合服企[2023]012) （黔科合服企[2023]012）
