CAJ | 학술논문

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。
주곡시중국전통주제품급발효식품적당화제、발효제，대산품적풍미기도중요작용。대주곡적원료、제작공예、미생물조성화현대연구기술등진전진행총결분석，목전，주곡연구이진입분자수평，기인조학화단백질조학성위연구초점。본문통과대주곡종술，지재위주곡적연구급개발이용제공삼고。
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 .