基于文献计量学的白酒酿造微生物研究现状及可视化分析

赵巧珍; 张梦梦; 缪坤辰; 李小杰; 任广花; 吕晓凤; 胥鑫钰; 孟武

doi:10.13386/j.issn1002-0306.2022120042

基于文献计量学的白酒酿造微生物研究现状及可视化分析

doi: 10.13386/j.issn1002-0306.2022120042

赵巧珍^{1, 2,},
张梦梦²,
缪坤辰²,
李小杰²,
任广花²,
吕晓凤^{1, 2},
胥鑫钰^{1, 2},
孟武^1, ,

1.
齐鲁工业大学（山东省科学院）生物工程学院，山东济南 250353
2.
济南趵突泉酿酒有限责任公司技术质量部，山东济南 250115

基金项目: 山东省自然科学基金面上项目（ZR2020MC203）；生物基材料与绿色造纸国家重点实验室自主研究课题（ZZ20210103）。

详细信息

作者简介:
赵巧珍（1993−），女，硕士研究生，研究方向：白酒酿造工艺技术，E-mail：13953107025@163.com

通讯作者:
孟武（1983−），男，博士，副教授，研究方向：微生物代谢调控及代谢产物过程优化研究，E-mail：mengwu666@163.com

中图分类号: TS261.1
计量
- 文章访问数: 30
- HTML全文浏览量: 13
- PDF下载量: 2
- 被引次数: 0
出版历程
- 收稿日期: 2022-12-06
- 网络出版日期: 2023-06-19

Research Status and Visualization Analysis of Microorganism in Baijiu Brewing Based on Bibliometrics

ZHAO Qiaozhen^{1, 2
,},
ZHANG Mengmeng²,
MIAO Kunchen²,
LI Xiaojie²,
REN Guanghua²,
LÜ Xiaofeng^{1, 2},
XU Xinyu^{1, 2},
MENG Wu^{1
, ,}

1.
College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
2.
Jinan Baotuquan Liquor-making Co., Ltd., Technical Quality Department, Jinan 250115, China

摘要

摘要: 为深入了解白酒酿造微生物领域的研究现状，本文基于中国知网（CNKI）学术期刊数据库和Web of Science核心合集数据库，从年度发文量、关键词、作者及机构等维度，采用文献计量法对1992~2022年该领域879篇中文文献和349篇英文文献进行可视化分析，追溯探讨了白酒酿造微生物的发展概况和研究热点。研究结果表明：1992年以来，针对白酒酿造微生物的研究总体呈上升态势，尤其是近5年，呈指数式增长，未来发展前景极为广阔；当前对白酒酿造微生物的研究主要集中在对微生物进行分离鉴定、剖析微生物群落结构及微生物发酵产物的影响等方面，研究酿造微生物群落结构已经成为解析白酒风味形成机理的重要手段；徐岩、孙宝国、吴群、黄治国、邱树毅等学者是白酒酿造微生物研究领域的主要贡献者，其科研成果的影响力和学术价值都很高。本文对白酒酿造微生物的研究概况和热点领域进行了定量、客观的可视化分析，为白酒酿造微生物的后续研究提供参考和帮助。
- 白酒酿造 /
- 微生物 /
- 文献计量 /
- 可视化分析 /
- 研究热点
Abstract: In order to provide valuable information on the current research status of Baijiu brewing microorganisms, a bibliometric method based on the CNKI and the Web of Science core collection database was used to visually analyze 879 Chinese literatures and 349 English literatures in the field from 1992 to 2022. The visualization analysis was conducted from the perspective of annual publication volume, keywords, authors and institutions, etc., to trace the development situation and research hotspots of Baijiu brewing microorganisms. The results showed that research on Baijiu brewing microorganisms has generally been on the rise since 1992, especially in the last five years, with exponential growth and a very promising future. The current research on Baijiu brewing microorganisms mainly focused on the separation and identification of microorganisms, the analysis of microbial community structure, and the influence of microorganisms on fermentation products. The study of microbial community structure had become an important means to analyze the mechanism of Baijiu flavor formation. XU Yan, SUN Baoguo, WU Qun, HUANG Zhiguo, QIU Shuyi and other scholars are major contributors to the research field of Baijiu brewing microorganisms, and the impact and academic value of their scientific achievements are high. In this paper, a quantitative and objective visual analysis is carried out on the research overview and hot areas of Baijiu brewing microorganisms, which can serve as a reference and help for the further research of baijiu brewing microorganisms.
- Baijiu brewing /
- microorganisms /
- bibliometrics /
- visualization analysis /
- research hotspots

HTML全文

图 1 CNKI和WOS年度发文量趋势

Figure 1. The trend of annual publications in CNKI and WOS

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图 2 CNKI关键词共现图谱

Figure 2. Keyword co-occurrence map in CNKI

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图 3 WOS关键词共现图谱

Figure 3. Keyword co-occurrence map in WOS

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图 4 CNKI作者发文量

Figure 4. Number of CNKI authors' publications

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图 5 CNKI作者间合作关系

Figure 5. Cooperation between CNKI authors

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图 6 WOS作者发文量

Figure 6. Number of WOS authors' publications

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表 1 CNKI白酒微生物领域发文量前10的机构

Table 1. The top 10 institutions in the field of Baijiu brewing microorganism in CNKI

序号	研究机构	发文量（篇）	总被引频次（次）	篇均被引频次（次）
1	四川轻化工大学	106	1162	10.96
2	江南大学	88	1467	16.67
3	贵州大学	81	1137	14.04
4	泸州老窖股份有限公司	60	944	15.73
5	四川大学	50	1032	20.64
6	天津科技大学	37	246	6.65
7	宜宾学院	35	404	11.54
8	中国食品发酵工业研究院	33	401	12.15
9	贵州茅台酒厂（集团）习酒有限责任公司	17	240	14.12
10	北京工商大学	17	263	15.47

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表 2 WOS白酒微生物领域发文量前10的机构

Table 2. The top 10 institutions in the field of Baijiu brewing microorganism in WOS

序号	研究机构	发文量（篇）	总被引频次（次）	篇均被引频次（次）
1	JIANGNAN UNIVERSITY （江南大学）	81	2441	30.14
2	SICHUAN UNIVERSITY （四川大学）	45	847	18.82
3	SICHUAN UNIVERSITY OF SCIENCE ENGINEERING （四川轻化工大学）	35	553	15.80
4	NATL ENGN RES CTR SOLID STATE BREWING （国家固态酿造工程研究中心）	32	684	21.38
5	BEIJING TECHNOLOGY BUSINESS UNIVERSITY （北京工商大学）	28	668	23.86
6	CHINA AGRICULTURAL UNIVERSITY （中国农业大学）	26	882	33.92
7	CHINESE ACADEMY OF SCIENCES （中国科学院）	23	475	20.65
8	SOUTH CHINA UNIVERSITY OF TECHNOLOGY （华南理工大学）	18	456	25.33
9	TIANJIN UNIVERSITY SCIENCE TECHNOLOGY （天津科技大学）	13	245	18.85
10	HUAZHONG AGRICULTURAL UNIVERSITY （华中农业大学）	12	122	10.17

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表 3 CNKI白酒酿造微生物领域引用次数前10的文献

Table 3. Top 10 cited CNKI literatures in the field of Baijiu brewing microorganism

序号	篇名	主要作者	刊名	发表年份（年）	被引次数（次）
1	酿酒酵母和异常毕赤酵母混菌发酵对白酒液态发酵效率和风味物质的影响	唐洁，王海燕，徐岩	微生物学通报	2012	135
2	利用PCR-DGGE未培养技术对中国白酒高温和中温大曲细菌群落结构的分析	高亦豹，王海燕，徐岩	微生物学通报	2010	135
3	高温大曲中的微生物研究	杨代永，范光先，汪地强	酿酒科技	2007	134
4	茅台酒生产过程中的微生物研究进展	范光先，王和玉，崔同弼	酿酒科技	2006	90
5	窖泥微生物群落的研究及其应用	胡承，应鸿，许德富	酿酒科技	2005	89
6	浓香型白酒窖泥中兼性厌氧细菌的分离鉴定	岳元媛，张文学，刘霞	微生物学通报	2007	86
7	浓香型白酒糟醅中真菌菌群的多样性分析	张文学，乔宗伟，胡承	四川大学学报	2006	83
8	PCR技术对浓香型白酒糟醅细菌菌群的解析	张文学，乔宗伟，胡承	四川大学学报	2005	83
9	白酒大曲微生物研究进展	申孟林，张超，王玉霞	中国酿造	2016	78
10	浓香型白酒发酵过程中酒醅微生物区系及其生态因子演变研究	赵东，乔宗伟，彭志云	酿酒科技	2007	78

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表 4 WOS白酒酿造微生物领域引用次数前10的文献

Table 4. Top 10 cited WOS literatures in the field of Baijiu brewing microorganism

序号	篇名	主要作者	刊名	发表年份（年）	被引频次（次）
1	Mystery Behind Chinese Liquor Fermentation	JIN Guangyuan, ZHU Yang	TRENDS IN FOOD SCIENCE & TECHNOLOGY	2017	267
2	Daqu-A Traditional Chinese Liquor Fermentation Starter	ZHENG Xiaowei, TABRIZI,	JOURNAL OF THE INSTITUTE OF BREWING	2011	185
3	Complex Microbiota of a Chinese "Fen" Liquor Fermentation Starter (Fen-Daqu), Revealed by Culture-Dependent and Culture-Independent Methods	ZHENG Xiaowei, YAN Zheng	FOOD MICROBIOLOGY	2012	156
4	Microorganisms in Daqu: A Starter Culture of Chinese Maotai-Flavor Liquor	WANG Changlu, SHI Dongjian	WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY	2008	120
5	Bacterial and Fungal Diversity in The Traditional Chinese Liquor Fermentation Process	LI Xiaoran, MA ENBO	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2011	118
6	Traditional Chinese Biotechnology	XU Yan, WANG Dongfan	ADVANCES IN BIOCHEMICAL ENGINEERING-BIOTECHNOLOGY	2010	100
7	Characterization and Comparison of Microbial Community of Different Typical Chinese Liquor Daqus by PCR-DGGE	WANG Hanyan, GAO Yibao	LETTERS IN APPLIED MICROBIOLOGY	2011	98
8	Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing	SOMNG Zhewei, DU Hai	FRONTIERS IN MICROBIOLOGY	2017	97
9	Yeast Community Associated with the Solid State Fermentation of Traditional Chinese Maotai-Flavor Liquor	WU Qun, CHEN Liangqiang	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2013	93
10	Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation	WANG Xueshan, DU Hai	APPLIED AND ENVIRONMENTAL MICROBIOLOGY	2018	92

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