Chen Cong, Yang Haiquan, Liu Jie, Luo Huibo, Zou Wei
College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644005, China.
The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
Foods. 2022 Nov 8;11(22):3551. doi: 10.3390/foods11223551.
Actinomycetes (a group of filamentous bacteria) are the dominant microbial order in the Daqu (DQ) fermentation starter and in the pit mud (PM) of the Baijiu fermentation microbiome. Actinomycetes produce many of the key enzymes and flavor components, and supply important precursors, which have a major influence on its characteristic aroma components, to other microorganisms during fermentation. This paper reviews the current progress on actinomycete research related to Baijiu fermentation, including the isolation and identification, distribution, interspecies interactions, systems biology, and main metabolites. The main metabolites and applications of the actinomycetes during Baijiu fermentation are also discussed.
放线菌（一类丝状细菌）是大曲（DQ）发酵剂和白酒发酵微生物群落窖泥（PM）中的优势微生物目。放线菌产生许多关键酶和风味成分，并在发酵过程中为其他微生物提供重要前体物质，这些前体物质对白酒的特征香气成分有重大影响。本文综述了与白酒发酵相关的放线菌研究的当前进展，包括分离与鉴定、分布、种间相互作用、系统生物学以及主要代谢产物。还讨论了放线菌在白酒发酵过程中的主要代谢产物及应用。
