CAJ | 학술논문

对浓香型白酒酿造微生物多样性研究现状进行了概述和分析。认为微生物多样性是白酒酿造的自然资源，资源特性和生产技术水平是白酒产品质量、香型和风格呈现多样化的原因。微生物多样性研究是发酵生产技术根本性创新的理论和方法基础。基础理论与应用技术研发结合进行研究，可以加速发酵生产技术创新进程，并展望了研究模型构建的途径。
대농향형백주양조미생물다양성연구현상진행료개술화분석。인위미생물다양성시백주양조적자연자원，자원특성화생산기술수평시백주산품질량、향형화풍격정현다양화적원인。미생물다양성연구시발효생산기술근본성창신적이론화방법기출。기출이론여응용기술연발결합진행연구，가이가속발효생산기술창신진정，병전망료연구모형구건적도경。
The research progress in microbial diversity of Nongxiang Baijiu(liquor) at present was reviewed. It was believed that, microbial diver-sity is the natural resource for liquor-making, and the resource features and the production techniques are fundamentally contributed to the differ-ence in the quality, the flavor type, and the style of liquor product. The research on microbial diversity is the base for new innovative fermenting theories. The combination of new fermenting theories and the applied techniques could accelerate the innovation in fermenting technology. Be-sides, the approaches to the construction of the research models were introduced.