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Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application
Daqu is a saccharifying and fermenting starter in the production of Chinese Baijiu; its quality directly affects the quality of Baijiu. The production of Daqu is highly environment-dependent, and after long-term natural domestication, it is rich in a wide variety of microorganisms with a stable comp...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9911690/ https://www.ncbi.nlm.nih.gov/pubmed/36778882 http://dx.doi.org/10.3389/fmicb.2023.1119675 |
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author | Li, Haideng Liu, Shengyuan Liu, Yanbo Hui, Ming Pan, Chunmei |
author_facet | Li, Haideng Liu, Shengyuan Liu, Yanbo Hui, Ming Pan, Chunmei |
author_sort | Li, Haideng |
collection | PubMed |
description | Daqu is a saccharifying and fermenting starter in the production of Chinese Baijiu; its quality directly affects the quality of Baijiu. The production of Daqu is highly environment-dependent, and after long-term natural domestication, it is rich in a wide variety of microorganisms with a stable composition, which provide complex and diverse enzymes and flavor (precursor) substances and microbiota for Jiupei (Fermented grains) fermentation. However, inoculation with a relatively stable microbial community can lead to a certain upper limit or deficiencies of the physicochemical properties (e.g., saccharification capacity, esterification capacity) of the Daqu and affect the functional expression and aroma formation of the Daqu. Targeted improvement of this problem can be proposed by selecting functional microorganisms to fortify the production of Daqu. This review introduced the isolation, screening, identification and functional characteristics of culture-dependent functional microorganisms in Baijiu-brewing, the core functional microbiota community of Daqu, and the related research progress of functional microorganisms fortified Daqu, and summarized the fortifying strategies of functional microorganisms, aiming to further deepen the application of functional microorganisms fortification in Daqu fermentation and provide ideas for the flavor regulation and quality control of Baijiu. |
format | Online Article Text |
id | pubmed-9911690 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-99116902023-02-11 Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application Li, Haideng Liu, Shengyuan Liu, Yanbo Hui, Ming Pan, Chunmei Front Microbiol Microbiology Daqu is a saccharifying and fermenting starter in the production of Chinese Baijiu; its quality directly affects the quality of Baijiu. The production of Daqu is highly environment-dependent, and after long-term natural domestication, it is rich in a wide variety of microorganisms with a stable composition, which provide complex and diverse enzymes and flavor (precursor) substances and microbiota for Jiupei (Fermented grains) fermentation. However, inoculation with a relatively stable microbial community can lead to a certain upper limit or deficiencies of the physicochemical properties (e.g., saccharification capacity, esterification capacity) of the Daqu and affect the functional expression and aroma formation of the Daqu. Targeted improvement of this problem can be proposed by selecting functional microorganisms to fortify the production of Daqu. This review introduced the isolation, screening, identification and functional characteristics of culture-dependent functional microorganisms in Baijiu-brewing, the core functional microbiota community of Daqu, and the related research progress of functional microorganisms fortified Daqu, and summarized the fortifying strategies of functional microorganisms, aiming to further deepen the application of functional microorganisms fortification in Daqu fermentation and provide ideas for the flavor regulation and quality control of Baijiu. Frontiers Media S.A. 2023-01-27 /pmc/articles/PMC9911690/ /pubmed/36778882 http://dx.doi.org/10.3389/fmicb.2023.1119675 Text en Copyright © 2023 Li, Liu, Liu, Hui and Pan. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Li, Haideng Liu, Shengyuan Liu, Yanbo Hui, Ming Pan, Chunmei Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application |
title | Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application |
title_full | Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application |
title_fullStr | Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application |
title_full_unstemmed | Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application |
title_short | Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application |
title_sort | functional microorganisms in baijiu daqu: research progress and fortification strategy for application |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9911690/ https://www.ncbi.nlm.nih.gov/pubmed/36778882 http://dx.doi.org/10.3389/fmicb.2023.1119675 |
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