Effect of Caproicibacterium lactatifermentans inoculation on the microbial succession and flavor formation of pit mud used in Chinese Baijiu fermentation

Zhou, Hao; Xu, Shanshan; Xu, Boyang; Jiang, Chao; Zhao, Eryong; Xu, Qinxiang; Hong, Jiong; Li, Xingjiang

doi:10.1016/j.foodres.2023.113730

Cited by 12 publications

(1 citation statement)

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“…Caproicibacterium lactatifermentans is the main producer of caproic acid in high-quality pit mud. In order to cultivate a high-quality and stable fortified pit mud, Caproicibacterium lactatifermentans was added to the pit mud and cultivated, and the fortified pit mud produced an abundance of fatty acids and ethyl esters [ 95 ].…”

Section: Microbiota Regulation Of Baijiu Based On Functional Strains ...mentioning

confidence: 99%

Strategies and Challenges of Microbiota Regulation in Baijiu Brewing

Zhang,

Liu,

et al. 2024

Foods

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The traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in fluctuations in Baijiu quality. The microbiota plays a crucial role in determining the quality of Baijiu. Analyzing the driving effect of technology and raw materials on microorganisms. Elucidating the source of core microorganisms and interactions between microorganisms, and finally utilizing single or multiple microorganisms to regulate and intensify the Baijiu fermentation process is an important way to achieve high efficiency and stability in the production of Baijiu. This paper provides a systematic review of the composition and sources of microbiota at different brewing stages. It also analyzes the relationship between raw materials, brewing processes, and brewing microbiota, as well as the steps involved in the implementation of brewing microbiota regulation strategies. In addition, this paper considers the feasibility of using Baijiu flavor as a guide for Baijiu brewing regulation by synthesizing the microbiota, and the challenges involved. This paper is a guide for flavor regulation and quality assurance of Baijiu and also suggests new research directions for regulatory strategies for other fermented foods.

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Section: Microbiota Regulation Of Baijiu Based On Functional Strains ...mentioning

confidence: 99%