浓香型白酒窖泥菌群结构、菌种功能及其改良研究进展

窖泥质量对浓香型白酒的发酵具有重要影响。一般来说，窖龄越大，窖泥质量越好，酿酒质量越好。近年来，以提高窖泥质量、促进窖泥老熟为导向的研究成为热点。本文按照从基础理论到改良应用研究的逻辑顺序，参考相关文献资料，就窖泥菌群结构、菌种功能及人工窖泥改良三方面进行综述。在时间维度上，随窖龄增加，窖泥原核菌群多样性逐渐增加，菌群结构逐渐趋于稳定（老熟），而真核菌群多样性逐渐减少，甚至消失。在空间分布上，池底窖泥原核菌群多样性大于池壁泥，而真核菌群相反，且其在池底老窖泥中趋于消失状态。窖泥中一些菌种参与己酸合成，如克氏梭菌（Clostridium kluyveri）和Ruminococcaceae CPB6，随窖泥老熟，窖泥菌群逐渐形成了完整的代谢网络。人工窖泥改良可以有效促进窖泥菌群的老熟。通过本综述，为进一步的窖泥菌群理论及应用研究提供了新思路。

Research Advances in the Pit Mud Microbial Community Structure, Function and Artificial Improvement for Strong-flavor Baijiu Fermentation

The quality of Pit-mud (PM) has an important influence on the fermentation of Chinese strong-flavor Baijiu (CSFB). In general, the older the pit, the better the quality of the PM and the better the quality of CSFB. In recent years, researches focused on improving the quality of PM and promoting the maturity of PM have become a hot spot. Based on the logical sequence from basic theory to improvement and application researches, the PM microbial community structure, species function, and artificial PM improvement were reviewed in this article. In the time dimension, with the increase of pit age, the diversity of the PM prokaryotic community gradually increased, and gradually stabilized (maturation), while the diversity of the eukaryotic flora gradually decreased, or even disappeared. In terms of spatial distribution, the diversity of bottom PM prokaryotic flora was greater than that of the wall PM. On the contrary, eukaryotes in PM tend to disappear at the bottom of the old pit. Some species in PM were found to be involved in caproic acid synthesis, such as Clostridium kluyveri and Ruminococcaceae CPB6. As PM matured, the PM flora gradually formed a complete metabolic network. The artificial PM can be effectively used to promote the maturation of PM. Through this review, new ideas were provided for further theoretical and application researches.