摘要
酶工程是酶学与工程科学融合的综合性科学技术,是现代生物技术的重要支柱。白酒的制曲与固态发酵过程中微生物代谢产生大量酶类,引发一系列生化反应,是形成酒体风味物质的重要来源。酶工程在白酒酿造生产中具有重要的应用空间和前景。本文从酶工程技术及其发展,结合酶工程在白酒制曲、发酵、废弃物处理等方面的应用,综述了酶工程技术在白酒酿造生产中的应用及研究进展,提出酶工程和白酒风味调控的研究前景及其对白酒定向风味调控的重要价值。本文还对基于风味及代谢导向的白酒酶工程的产业化前景进行了展望,有利于为提高原料利用率、改善白酒风味品质、实现绿色酿造等提供参考。
Enzyme engineering is a comprehensive science and technology that integrates enzymology and engineering science,and it is an important pillar of modern biotechnology.During the process of Jiuqu making and solid-state fermentation,microbial metabolism produces a large number of enzymes,triggering a series of biochemical reactions,which is an important source of flavor substances in Baijiu.Enzyme engineering has significant application prospect in Baijiu production.The article summarizes the application and research progress of enzyme engineering technology in Baijiu production from the aspects of Jiuqu making,fermentation,waste treatment,etc.The article puts forward the research prospects of enzyme engineering,as well as its important value for Baijiu flavor regulation.The article also looks forward to the industrialization prospects of Baijiu enzyme engineering based on flavor and metabolism,which can provide reference for improving the utilization rate of raw materials,improving the flavor quality of Baijiu,and realizing the green production of Baijiu industry.
作者
岳腾飞
梁伟伟
李子森
关玉权
张志勇
薛锡佳
程伟
YUE Tengfei;LIANG Weiwei;LI Zisen;GUAN Yuquan;ZHANG Zhiyong;XUE Xijia;CHENG Wei(Jinzhongzi Distillery Co.Ltd.,Fuyang,Anhui 236023,China)
出处
《酿酒科技》
2022年第8期103-111,共9页
Liquor-Making Science & Technology
基金
2020年度阜阳市自筹经费科技计划项目(FK2020-81136)
2021年度安徽省“皖北产业创新团队”支持计划项目(FK2021-WB06)。
关键词
微生物
白酒
酶工程
发酵工程
应用
microorganisms
Baijiu
enzyme engineering
fermentation engineering
application
