FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (7): 322-328.doi: 10.7506/spkx1002-6630-20190408-073

• Reviews • Previous Articles     Next Articles

Recent Progress in Functional Microbial Community and Quality Evaluation of Vinegar Daqu

HUANG Jing, YAN Weiwei, LIU Shuliang, LIU Aiping, AO Xiaolin, WANG Rui, YANG Yong, DU Dazhao, CHEN Fusheng   

  1. (1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; 2. Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625014, China; 3. Sichuan Baoning Vinegar Co. Ltd., Langzhong 637400, China; 4. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
  • Online:2020-04-15 Published:2020-04-20

Abstract: Daqu is a traditional natural fermentation starter in China. It plays an important role in the production and flavor formation of traditional vinegar due to its complex microbial communities, substances and enzymes. Intensive studies have been carried out to reveal the functional microbial community, enzymes and flavor substances in vinegar Daqu. Here, the functional microbial community and quality characterization of vinegar Daqu, the factors influencing vinegar Daqu quality and the relationship between Daqu quality and vinegar quality, as well as the current measures used to improve Daqu quality are reviewed. We expect that this review will provide valuable information for the production and quality improvement of vinegar Daqu.

Key words: vinegar, Daqu, microbial community, quality, bioaugmentation

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