白酒酿造产四甲基吡嗪芽孢杆菌及其合成微生物菌群研究进展OA

The open brewing environment leads to the low production efficiency and poor batch stability in the brewing of Baijiu.Bacillus,as the main functional bacterial genus in the fermented grains,has a significant impact on the microbial community and flavor characteristics of fermented grains.Taking Bacillus as the fortifying strain or constructing its synthetic microbial community with Bacillus as the core,and then applying in the brewing of Baijiu could be used as an important way to improve the quality of Baijiu.In this paper,the synthetic microbial community and its construction methods were introduced,the functions of tetramethylpyrazine(TTMP)-producting Bacillus and the construction methods of synthetic microbial com-munity were elaborated.Effect of enhanced application of Bacillus and its gene-edited strains on the structure of the original microbial community,metabolic system and flavor during the brewing process of Baijiu were reviewed,with the aim of providing references for Baijiu brewing and the im-proving its flavor quality.