Fortified Jiuqu of the Chinese Baijiu: A review on its functional microorganisms, strengthening effects, current challenges, and perspectives

Zhang, Jiabin; Hou, Yaochuan; Liu, Qingsong; Zhang, Yujun; Gao, Bo; Zou, Wei; Zhang, Kaizheng

doi:10.1016/j.fbio.2023.103045

Cited by 9 publications

(1 citation statement)

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“…Similarly, in beer fermentation, the use of C. fabianii inoculated together with traditional brewers' yeast (S. cerevisiae) was demonstrated to customize aroma profiles and the ultimate ethanol content of beer [16]. In Baijiu fermentation, the introduction of Bacillus and Lactobacillus through fortified fermentation exerts discernible influences on the compositional structure of the microbiome throughout the fermentation process and enhances the flavor and quality of Daqu or Baijiu [17].…”

Section: Introductionmentioning

confidence: 99%

Effect of Fortified Inoculation with Indigenous Lactobacillus brevis on Solid-State Fermentation of Light-Flavor Baijiu

Chen,

Huang,

Sun

et al. 2023

Foods

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Baijiu, one of the world’s oldest distilled liquors, is widely consumed globally and has gained increasing popularity in East Asia. However, a comprehensive understanding of the underlying principles behind this traditional liquor product remains elusive. Currently, Baijiu is facing the industrial challenge of modernization and standardization, particularly in terms of food quality, safety, and sustainability. The current study selected a Lactobacillus brevis strain based on experiments conducted to assess its environmental tolerance, enzyme activity, and fermentation performance, and highlight its exceptional fermentation characteristics. The subsequent analysis focused on examining the effects of fortifying the fermentation process of L.brevis on key microbiotas, physicochemical parameters, and volatile profiles. The qPCR results revealed that the inoculated L. brevis strategically influenced the the composition of the dominant microbial communities by promoting mutual exclusion, ultimately leading to improved controllability of the fermentation process. Moreover, the metabolism of the inoculated L. brevis provided more compounds for the formation of flavor profiles during fermentation (the content of ethyl acetate was increased to 57.76 mg/kg), leading to a reduction in fermentation time (from 28 d to 21 d). These findings indicate promising potential for the application of the indigenous strain in Baijiu production.

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Section: Introductionmentioning

confidence: 99%