【摘要】 以枸杞为原料发酵生产枸杞酒等精深加工产品是目前枸杞研究领域的热点。对枸杞发酵原理、菌种作用机制及菌群多样性对产品品质的影响等进行阐述，以期全面且深入地了解枸杞发酵过程及菌群机制，为今后调整发酵制作流程、控制枸杞发酵过程、开发高品质与高营养价值的枸杞发酵产品提供理论依据。更多还原

【Abstract】 The production of Chinese wolfberry wine by fermentation is a hot research area of Chinese wolfberry. In this paper,the fermentation principle of Lycium barbarum,the mechanism of bacteria and the effect of microbial diversity on the quality of Lycium barbarum were introduced,it had profound theoretical and practical significance to adjust fermentation process and improve product quality in the future.更多还原