Foods,
Journal Year:
2023,
Volume and Issue:
12(15), P. 2892 - 2892
Published: July 29, 2023
Traditional
fermented
foods
are
favored
by
people
around
the
world
for
their
positive
health
and
taste
advantages.
Many
of
foods,
including
Chinese
traditional
produced
through
mixed-culture
fermentation.
Apart
from
reducing
formation
harmful
compounds
such
as
ethyl
carbamate
(EC)
biogenic
amines
(BAs)
during
food
fermentation,
it
is
also
difficult
to
precisely
control
regulate
fermentation
process
based
on
environmental
conditions
alone,
due
complex
microbiota
an
unclarified
mechanism.
In
this
review,
key
microorganisms
involved
in
baijiu,
soy
sauce,
vinegar
production
elaborated,
relations
between
microbial
composition
aroma
or
quality
discussed.
This
review
focuses
interpretation
functions
roles
beneficial
(functional)
that
participate
discussion
possibilities
synergistic
use
functional
improve
safety
foods.
Conducting
work
toward
isolation
a
challenge
modern
technology.
Thus,
methods
mutagenesis
strains
summarized.
Finally,
limitations
future
prospects
reviewed.
provides
overview
applications
with
improvement
sensory
qualities
Frontiers in Microbiology,
Journal Year:
2024,
Volume and Issue:
14
Published: Jan. 9, 2024
Baijiu
is
one
of
the
six
primary
distilled
spirits
in
world.
It
produced
through
solid-state
fermentation
grains
open
environment,
so
high-quality
brewing
largely
depends
on
terrior.
Environmental
microbes
are
most
important
factors
affecting
quality,
quantity,
and
flavors
.
As
atmosphere
a
pool
transport
pathway
for
from
ambient
environment
to
ecosystems,
we
explored
functional
five
regions.
The
regions
fell
into
two
topographical
types,
namely,
plain
river-valley.
In
total,
41
were
identified
rich
(relative
abundance
>0.1%)
at
least
regions,
such
as
fungi
Aspergillus,
Candida,
Cladosporium,
Debaryomyces,
Penicillium,
Pichia,
Rhizopus,
Saccharomyces,
Wickerhamomyces
bacteria
Acetobacter,
Bacillus,
Clostridium,
Enterobacter,
Lactobacillus,
Methanosarcina,
Methanobacterium,
Methanobrevibacter,
Pseudomonas
However,
some
(e.g.,
Clostridia,
Gluconacetobacter,
Weissella
)
Dekkera,
Eurotium,
Issatchenkia
,
Mucor,
Phoma
not
or
detected
atmosphere.
Airborne
microbiomes
Phylogenetic
Diversity
(PD)
index
significantly
different
between
main
season
(winter)
summer
break
each
region,
except
region.
winter,
airborne
among
almost
all
relative
bacterial
function
region
increased
winter.
abundances
fungal
yeast
higher
winter
but
river-valley
sum,
our
results
suggested
that:
(1)
was
sole
source
(2)
might
be
quite
they
could
share
major
functions
related
brewing.
Foods,
Journal Year:
2023,
Volume and Issue:
12(15), P. 2841 - 2841
Published: July 26, 2023
Baijiu
is
a
traditional
spirit
with
high
reputation
in
the
Chinese
community,
and
whisky,
on
other
hand,
renowned
Western
culture,
both
contributing
major
proportion
to
consumption
revenue
global
market.
Interestingly,
starting
similar
raw
materials,
such
as
grains,
diverse
production
methods
lead
different
organoleptic
profiles.
In
addition,
enormous
attention
they
attract
renders
them
crucial
part
food
related
industry.
Therefore,
great
efforts
are
made
improving
product
quality
optimizing
processes,
flavor
enhancement,
facility
development,
deep
utilization
of
byproducts.
Given
huge
impacts
involvements
these
spirits
general
industry,
research
focusing
either
referential
significance
for
relevant
fields.
With
aim
facilitating
collaboration,
this
review
discusses
current
status,
comparative
manner,
respect
key
processes-oriented
sensory
analysis,
byproducts,
spirit-derived
functional
investigations.
Finally,
internal
correlations
based
abovementioned
criteria
identified,
prospects
proposed.
Critical Reviews in Food Science and Nutrition,
Journal Year:
2023,
Volume and Issue:
64(19), P. 6686 - 6713
Published: Jan. 30, 2023
Chinese
liquor
(Baijiu),
unique
produced
in
China
and
among
the
six
world-renowned
distilled
liquors,
is
never
a
follower
of
others.
Flavor
essential
characteristics
Baijiu
which
largely
affect
consumers'
acceptance
selection.
Though
flavor
has
been
widely
explored,
majority
research
review
mainly
focused
on
volatile
compounds
Baijiu.
The
status
detection,
source
contribution
nonvolatile
clarified
article
based
available
literatures
knowledge.
composition
result
contributions
different
degrees
from
each
step
involved
production
process.
Gas
chromatography-mass
spectrometry
combined
with
derivatization
ultra-high
performance
liquid
chromatography
coupled
to
mass
generally
adopted
methods
for
characterization
Certain
are
taste-active
compounds.
Cross-modal
interactions
caused
by
could
aroma
intensity
work
provides
numerous
incompletely
explored
but
useful
points
chemistry
lays
theoretical
foundation
better
understanding
rapid
development
industry.
Foods,
Journal Year:
2023,
Volume and Issue:
12(15), P. 2892 - 2892
Published: July 29, 2023
Traditional
fermented
foods
are
favored
by
people
around
the
world
for
their
positive
health
and
taste
advantages.
Many
of
foods,
including
Chinese
traditional
produced
through
mixed-culture
fermentation.
Apart
from
reducing
formation
harmful
compounds
such
as
ethyl
carbamate
(EC)
biogenic
amines
(BAs)
during
food
fermentation,
it
is
also
difficult
to
precisely
control
regulate
fermentation
process
based
on
environmental
conditions
alone,
due
complex
microbiota
an
unclarified
mechanism.
In
this
review,
key
microorganisms
involved
in
baijiu,
soy
sauce,
vinegar
production
elaborated,
relations
between
microbial
composition
aroma
or
quality
discussed.
This
review
focuses
interpretation
functions
roles
beneficial
(functional)
that
participate
discussion
possibilities
synergistic
use
functional
improve
safety
foods.
Conducting
work
toward
isolation
a
challenge
modern
technology.
Thus,
methods
mutagenesis
strains
summarized.
Finally,
limitations
future
prospects
reviewed.
provides
overview
applications
with
improvement
sensory
qualities
