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白酒功能菌的功能特性及应用研究

Author(s)：
赵志刚张春生张文然王士敏孙玉玲

Publication Title：

Wen Yuan (Middle School Edition) 2021 No.09

Affiliations：
承德乾隆醉酒业有限责任公司

Abstract：
目前白酒功能菌的研究大部分是对那些影响白酒生产的模式菌株的分离、筛选和鉴定，也有实验室尝试用分子手段，如原生质体融合、定向筛选、基因工程等方法构造功能菌。但对于白酒风味物质的形成与微生物关系等方面的研究不够深入，多数也仅仅是在工艺上的改进或用纯种的微生物对发酵过程进行强化，对各种风味微生物之间的相互作用则了解甚少。

Keywords：
白酒功能菌；功能特性；应用；研究

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[1] 赵志刚,张春生,张文然,王士敏,孙玉玲.白酒功能菌的功能特性及应用研究[J].Wen Yuan (Middle School Edition),2021(09),.

文渊(中学版)

Wen Yuan (Middle School Edition)

Language: 中文

CN：11-9275/G

ISSN：2096-627X

Publication Frequency: 月刊

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