Recent Advances in Understanding the Composition and Functions of Microbial Community in the Fermentation of Baijiu Daqu

doi:10.7506/spkx1002-6630-20221020-196

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (19): 385-393.doi: 10.7506/spkx1002-6630-20221020-196

• Reviews • Previous Articles

Recent Advances in Understanding the Composition and Functions of Microbial Community in the Fermentation of Baijiu Daqu

BO Tao, LÜ Na, YANG Kaihuan, ZHANG Jiaojiao, ZHANG Jinhua, BAI Baoqing , TIAN Xiang, FAN Sanhong

(1. Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Institute of Biotechnology, Shanxi University, Taiyuan 030006, China; 2. College of Xinghuacun, Shanxi University, Taiyuan 030006, China;3. China Fenjiu City Management Center, Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang 032200, China;4. School of Life Science, Shanxi University, Taiyuan 030006, China;5. Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan 030031, China;6. Key Laboratory of Gene Resources and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China)

Published:2023-11-07

Abstract

Abstract: The fermentation process of traditional Baijiu Daqu involves extremely complex changes in microbial communities, and the microbial communities work collaboratively to determine the quality of Daqu. Analyzing the composition and functions of microbial community during Daqu fermentation is the key to revealing its fermentation mechanism, putting forward a rational control strategy and stabilizing the quality of Daqu. Therefore, microbial communities and functions have always been the focus of Daqu research. In this paper, the characteristics of microbial community structure in different types of Baijiu Daqu are summarized. The microbial sources involved in Daqu fermentation, the succession of microbial community and its driving factors, and the changes of microbial community during the storage period of Daqu are reviewed. The functions of microorganisms involved in Daqu fermentation are summarized. Finally, future research prospects are discussed. This review is expected to provide a reference for further research on the fermentation mechanism of Daqu.

Key words: Daqu; Baijiu; microbial community; omics technology; traditional fermented food

CLC Number:

TS261.1

BO Tao, LÜ Na, YANG Kaihuan, ZHANG Jiaojiao, ZHANG Jinhua, BAI Baoqing , TIAN Xiang, FAN Sanhong. Recent Advances in Understanding the Composition and Functions of Microbial Community in the Fermentation of Baijiu Daqu[J]. FOOD SCIENCE, 2023, 44(19): 385-393.

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Recent Advances in Understanding the Composition and Functions of Microbial Community in the Fermentation of Baijiu Daqu

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