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Position: Home > Articles > Research Progress in Wine Starter in the World Special Wild Economic Animal and Plant Research 2013 (3) 72-76

国内外酒曲研究进展

作  者:
侯召华;宁浩然;聂帅;张旭;张宇;崔松焕
单  位:
中国农业科学院特产研究所
关键词:
酒曲;微生物;分析技术;研究进展
摘  要:
酒曲是中国传统酒制品及发酵食品的糖化剂、发酵剂,对产品的风味起到重要作用。对酒曲的原料、制作工艺、微生物组成和现代研究技术等进展进行总结分析,目前,酒曲研究已进入分子水平,基因组学和蛋白质组学成为研究焦点。本文通过对酒曲综述,旨在为酒曲的研究及开发利用提供参考。
译  名:
Research Progress in Wine Starter in the World
作  者:
HOU Zhao- hua;NING Hao- ran;NIE Shuai;ZHANG Xu;ZHANG Yu;CUI Song- Huan;Institute of Special Wild Economic Animals and Plants, Chinese Academy of Agricultural Sciences;
关键词:
wine starter;;microorganism;;technology;;research progress
摘  要:
Wine starter is an important saccharifying and fermenting agent for the production of Chinese liquor and traditional vinegar, and has a significant impact on the flavour of the final product. The characteristics( raw materials, processing technology, the isolation and identification of microorganisms and secretions) and bioactivities of wine starter were reviewed, respectively. At present, wine starter has been studied at the molecular level. Proteomics and genomics have become the focus of research. The research progress of wine starter was summarized, in order to provide the reference for research and development on wine starter.

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