中文摘要：

在传统白酒酿造过程中,微生物对白酒的风味起着重要的作用,要提高白酒品质必须要对白酒功能菌进行研究。该文从功能菌的功能特性和菌种的应用两方面进行综述,介绍了白酒功能菌的功能特性以及其在不同香型白酒中的使用情况,并指出将不同种类的功能性微生物进行复配、优化、并应用于不同香型的白酒是功能菌研究的发展趋势。

英文摘要：

Microbes play an important role in Baijiu flavor during traditional Baijiu-making process. It is necessary to research the functional bacteria for improving the quality of Baijiu. In the paper, the functional properties of microbes and their application were reviewed. The properties of functional microbes and their use in different flavor Baijiu were introduced. It also pointed that different kinds of functional microbes were formulated and optimized, and their application in different flavor of Baijiu was the development trend of functional microbes research.