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OA

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.