大曲糖化剂在酿酒工业中的应用及其糖化功能研究进展

Application of Daqu as a saccharification agent in the brewing industry and research advances in its saccharifying function

摘要:

作为中国传统酿酒工艺的核心糖化剂，大曲凭借其复杂的微生物群落和多功能酶系在白酒生产中发挥着不可替代的作用。本文概述了东西方酿酒工业中糖化剂的应用场景与特点，进而基于微生物学、基因组学和蛋白质组学等方面的研究重点阐述了大曲在糖化功能微生物及酶多样性、糖化机制等方面的特性，并提出了运用多组学技术揭示大曲在酿酒过程中的功能机制、深化机理研究与生产实践相结合等策略，为酿酒工业中糖化剂的创新发展提供了参考。

Abstract:

As the core saccharification agent in traditional Chinese brewing processes, Daqu plays an irreplaceable role in Baijiu production due to its complex microbial community and multifunctional enzyme system. This review begins by outlining the application scenarios and characteristics of saccharification agents in both Eastern and Western brewing industries. Subsequently, based on the research of microbiology, genomics, proteomics, etc., this review elaborates on the diversity of microorganisms and enzymes with saccharifying function in Daqu, along with the roles of Daqu in saccharification. Finally, strategic approaches are proposed, including utilizing multi-omics technologies to elucidate the functional mechanisms of Daqu during brewing and enhancing the integration of mechanism research with industrial practice, which may provide references for the innovative development of saccharification agents in the brewing industry.