Research progress on the diversity, physiological and functional characteristics of lactic acid bacteria in the Nongxiangxing baijiu microbiome

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(2)

Published: Feb. 1, 2025

Abstract Nongxiangxing baijiu (NXXB) is one of the main types Chinese Baijiu. Its unique flavor formed during fermentation by combined action various microorganisms, with lactic acid bacteria (LAB) making a great contribution. Lactate produces precursors key compounds, such as acid, acetic and other which combine to produce sensory characteristics NXXB. This review focuses on diversity LAB species their physiological metabolic characteristics. These include involved at different stages, metabolite biosynthesis, acid‐tolerance mechanisms, interactions yeasts, factors influencing community composition. It also discusses current challenges future research directions for in relation NXXB production, aiming advance understanding potential applications these bacteria.

Language: Английский

Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 213 - 213

Published: April 12, 2025

L-lactic acid and D-lactic are chiral forms of lactic that significantly influence the flavor health-related properties Baijiu. Their production during brewing is primarily driven by bacteria (LAB), with being favored at higher fermentation temperatures specific high-producing strains, while predominates lower limited microbial utilization. Various factors, including mash composition, communities, conditions, affect balance between these isomers. This review synthesizes recent research on regulating L- in Baijiu brewing, highlighting advancements raw material selection, starter temperature control, LAB strain distillation techniques. It critically evaluates strategies aimed increasing content minimizing levels to optimize promote health benefits. aims provide theoretical insights practical guidance for controlling isomers production. By consolidating latest findings, it serves as a resource industrial applications, offering enhance ratios, improve flavor, support sustainable development industry.

Language: Английский

High-throughput screening and inhibition mechanism analysis of Bacillus licheniformis BL-4 as an antagonistic strain for Lactobacillus panis

Systems Microbiology and Biomanufacturing, Journal Year: 2025, Volume and Issue: unknown

Published: April 28, 2025

Language: Английский