中国白酒酒曲微生物组研究进展及趋势

Recent advances and perspectives in study of microbiome in Chinese Jiuqu starter

摘要:

酒曲是中国白酒酿造过程的糖化发酵剂，对酿造酒体的品质与风味有重要影响，其质量与其中的微生物结构和酶系组成有重要关联。近年来基于现代生物学技术对白酒酒曲微生物组的研究表明，该体系具有丰富的科学内涵与广阔的应用价值。酒曲微生物组具有微生物物种丰度高、酶系功能复杂多样等特点，并与制备环境存在显著交互作用。基于酒曲微生物组特点，研究者通过强化功能微生物制备强化大曲或接种功能微生物制备纯种酒曲，以实现提高酒曲质量与酿造功能的目标。本文就传统白酒酒曲微生物组的基本特征、酒曲微生物组理论应用与实践以及酒曲微生物组研究趋势进行简要综述。

Abstract:

Jiuqu starter serves as the saccharifying and fermenting agent for Chinese baijiu production, and plays an important role in determing the quality and flavor characteristics of baijiu. The quality of Jiuqu is associated with the compositions of its microbial communities and enzymes. Studies on Jiuqu microbiome would reveal rich scientific connotation and have extensive application prospects. Jiuqu microbiome presents a high microbial diversity and has abundant enzymes. Meanwhile, Jiuqu microbiome is correlated with the manufacturing environmental factors. Based on profiles of Jiuqu microbiome, researchers try to enhance functional microbes to develop intensified Jiuqu or develop pure culture, to improve the quality and brewing function of Jiuqu. In this review, we summarized advances in traditional Jiuqu microbiome features, Jiuqu microbiome theory development and application, and research direction of Jiuqu microbiome in recent years.