Chinese Baijiu: The Perfect Works of Microorganisms

Frontiers in Microbiology, Journal Year: 2022, Volume and Issue: 13

Published: June 16, 2022

Chinese Baijiu is one of the famous distilled liquor series with unique flavors in world. Under open environment, was produced by two solid-state fermentation processes: jiuqu making and baijiu making. can be divided into different types according to production area, process, starter type, product flavor. contains rich flavor components, such as esters organic acids. The formation these substances inseparable from metabolism interaction microorganisms, thus, microorganisms play a leading role process Baijiu. Bacteria, yeasts, molds are involved brewing Baijiu, they originate various sources, workers, jiuqu. This article reviews typical their functions. Methods that use microbial technology enhance baijiu, for detecting were also introduced. review systematically summarizes application components provides data support understanding further improving its quality.

Language: Английский

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Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu

Bioresource Technology, Journal Year: 2021, Volume and Issue: 345, P. 126549 - 126549

Published: Dec. 11, 2021

Language: Английский

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Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries

Journal of Fungi, Journal Year: 2023, Volume and Issue: 9(2), P. 170 - 170

Published: Jan. 27, 2023

Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased attention for its application in food and biotechnology areas. It widespread various habitats often occurs the spontaneous fermentation process of traditional fermented foods beverages. The contributions P. degrading organic acid, releasing hydrolase flavor compounds, displaying probiotic properties make it a promising starter culture feed industry. Moreover, inherent characteristics, including high tolerance to extreme pH, temperature, hyperosmotic stress inhibitors, allow potential address technical challenges industrial applications. With development advanced genetic engineering tools system biology techniques, becoming one most yeasts. This paper systematically reviews recent progress fermentation, industry, chemical biosynthesis, biocontrol environmental engineering. In addition, safety issues current use are discussed.

Language: Английский

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Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu

Foods, Journal Year: 2023, Volume and Issue: 12(1), P. 207 - 207

Published: Jan. 3, 2023

Sauce-flavor Baijiu is representative of solid-state fermented Baijiu. It significant to deeply reveal the dynamic changes microorganisms in manufacturing process and their impact on formation flavor chemicals correlated with quality can be divided into seven rounds, from which kinds base Baijius are produced. The third round significantly better than that first second but mystery behind phenomenon has not yet been revealed. Based high-throughput sequencing analysis grains, correlation analysis, concentrations grains were enhanced, including esters hexanoic acid, ethyl ester; octanoic decanoic dodecanoic phenylacetic 3-(methylthio)-propionic acid acetic phenylethyl butyl ester, other closely related sauce-flavor Baijiu, such as tetramethylpyrazine. should an important reason for improvement Correlation showed ester synthesis was promoted by bacteria genus

Language: Английский

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Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103909 - 103909

Published: March 15, 2024

Language: Английский

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Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review

Food Research International, Journal Year: 2024, Volume and Issue: 188, P. 114497 - 114497

Published: May 11, 2024

Language: Английский

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Machine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor Baijiu

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 245 - 245

Published: Jan. 14, 2025

Stacking fermentation is critical in sauce-flavor Baijiu production, but winter production often sees abnormal fermentations, like Waistline and Sub-Temp fermentation, affecting yield quality. This study used three machine learning models (Logistic Regression, KNN, Random Forest) combined with multi-omics (metagenomics flavoromics) to develop a classification model for fermentation. SHAP analysis identified 13 Fermentation 9 microbial biomarkers, along 12 flavor biomarkers. Komagataeibacter Gluconacetobacter are key normal while Ligilactobacillus Lactobacillus cases. Excessive acid ester markers caused unbalanced aromas fermentations. Additionally, ecological reveal the bacterial community assembly fermentations was influenced by stochastic factors, fungal deterministic factors. RDA shows that moisture significantly drove Differential gene KEGG pathway enrichment identify metabolic pathways markers. provides theoretical basis regulating stacking ensuring

Language: Английский

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GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu

LWT, Journal Year: 2021, Volume and Issue: 146, P. 111416 - 111416

Published: April 2, 2021

Language: Английский

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Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation

Food Research International, Journal Year: 2021, Volume and Issue: 150, P. 110741 - 110741

Published: Oct. 13, 2021

Language: Английский

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Research trends in Jiang‐flavor baijiu fermentation: From fermentation microecology to environmental ecology

Journal of Food Science, Journal Year: 2022, Volume and Issue: 87(4), P. 1362 - 1374

Published: March 11, 2022

Abstract Chinese baijiu is one of the six major distilled spirits worldwide and widely enjoyed because its unique flavor. Among typical baijiu, Jiang‐flavor gaining popularity. However, fermentation mechanisms remain unclear due to open inoculation environment complex brewing process. In recent years, advances in high‐throughput sequencing multi‐omics technologies have yielded meaningful information regarding microbiome. Therefore, this paper reviews developments investigation diversity, stability, metabolism microbial community. Furthermore, importance protecting ecology production proposed based on putative contribution environmental factors microbiome characteristics. Finally, discusses current research challenges that need be addressed, including limitations difficulties unveiling interaction between ecology. The findings review will promote further understanding process provide valuable for development traditional other naturally fermented foods. Practical Application Baijiu, a transparent strong alcoholic drink, world’s largest consumed most spirit market. if we can summarizes it deepen reader’s mechanism baijiu. process, future trends, which This not only achieve breakthroughs academic value, but also bring higher practical value

Language: Английский

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