The microbiology and biotechnology of rum production

朗姆酒是一种酒精饮料，由制糖工业的糖蜜废料进行微生物发酵而成。负责这一过程的微生物种类通过产生特定的香气化合物来决定朗姆酒的风味和质量。发酵的速度和程度决定了过程的效率。几种酵母菌和细菌对朗姆酒发酵有贡献，但这种生态环境并不明确。通过结合生态学研究、受控发酵和蒸馏、化学和感官分析，该项目将确定特定微生物种类对朗姆酒风味和加工效率的影响。这些信息将被工业合作伙伴用来提高产品质量和工艺效率。

Rum is an alcoholic beverage produced by microbial fermentation of molasses waste from the sugar industry. The microbial species responsible for the process determine rum flavour and quality by production of specific aroma compounds. The rate and extent of fermentation determine process efficiency. Several yeast and bacterial species contribute to rum fermentation but this ecology is poorly defined. Through a combination of ecological studies, controlled fermentations and distillation, chemical and sensory analyses, this project will determine the impact of particular microbial species on rum flavour and process efficiency. This information will be used by the industrial partner to enchance product quality and process efficiency.