浓香型白酒窖泥微生物群落结构及其选育应用研究进展

摘要

Chinese Strong-flavor Baijiu (CSFB) is a traditional Chinese fermented beverage with sales accounting for more than 70％ of total Baijiu consumption in China.CSFB is produced by fermentation of grains in cellars lined with pit mud (PM).This PM,fermented clay,contains large amounts of functional microbes,which are of great importance in determining the production of aromatic compounds in CSFB.Because of this key role,many researches have been conducted in recent years to study the effect of PM microbial mechanisms on the CSFB production.In the present paper,we introduced the recent advances in research on the diversity and succession of PM microbial community,the relationship between microbial community structure and PM quality,and the breeding and application of PM functional microbes.Then,the main associated issues were analyzed and the research prospects were put forward.Firstly,the comparative study on PM microbial community structure should be developed to illustrate the relation between microbial community structure and CSFB quality,and improve the PM quality appraisal system.Secondly,the isolation and improvement of functional strains should be enhanced,and the metabolic pathways and its influence mechanism of isolates should be demonstrated to promote the potential application of PM microbes.Finally,the detail affecting function of microbial agents used in the manufacture of artificial PM should be investigated.When the mechanisms of complex microbial agents were demonstrated in the aspects of microbial community structure and metabolism,quality control on the microbial agents could be promoted.%窖池发酵是浓香型白酒酿造的工艺特征.窖泥是酒体生香功能微生物的繁殖载体,窖泥微生物对浓香型白酒风味的形成具有重要作用.近年来,我国学者对窖泥微生物展开了一系列理论和实践研究,取得了丰富的研究成果.本文结合文献资料和本课题组研究工作,介绍了窖泥微生物群落结构的多样性及演替、群落结构与窖泥质量的关系、窖泥微生物选育及应用等方面的研究进展,并针对研究存在的问题提出未来研究方向:系统开展窖泥微生物群落结构的差异化研究;进一步发掘窖泥微生物资源,提升功能微生物的应用潜力;深入研究窖泥培养菌剂的作用机理,实现品质控制.