Exploring the controllability of the Baijiu fermentation process with microbiota orientation

Pan, F; Qiu, Shuyi; Lv, Yiyi; Li, Dounan

doi:10.1016/j.foodres.2023.113249

Cited by 22 publications

(9 citation statements)

References 110 publications

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“…To a lesser extent, the different fermentation environments (oxygen, acidity, etc.) cause the same microorganisms to carry out diverse metabolisms and produce various compounds ( Pan et al, 2023 ). The distillation process also leads to changes in the compounds.…”

Section: Resultsmentioning

confidence: 99%

“…1 ). The reasons for the diversity of flavors in Jiang -flavor Baijiu are the large number of core production regions as well as the variability in the geographical location of the core production regions ( Pan, Qiu, Lv, & Li, 2023 ). Many famous Jiang -flavor Baijiu liquor companies are located in the Chishui River basin in Chinese Guizhou, which is the core production area of Jiang -flavor Baijiu because of the unique geographical environment.…”

Section: Introductionmentioning

confidence: 99%

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Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

Gong,

Ma,

et al. 2023

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

Gong,

Ma,

et al. 2023

Food Chemistry: X

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“…The enhancement or regulation of the synthesis of volatiles, nutrients, or functional substances in the fermentation process is an efficient way for improving the quality and flavor of fermented foods [82][83][84]. Current studies have clarified the functions of a few microorganisms in food fermentation and proposed some correlations between metabolites and microbial or environmental factors in mixed-culture fermentation [85][86][87][88][89]. However, it is still challenging to control the composition and metabolisms of microorganisms at a stable level in different batches of food fermentation.…”

Section: Improvement In Food Flavor and Quality By Synergistic Fermen...mentioning

confidence: 99%

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

Fan,

Qu,

Wang

et al. 2023

Foods

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Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs) during food fermentation, it is also difficult to precisely control and regulate the fermentation process based on the control of environmental conditions alone, due to the complex microbiota and an unclarified fermentation mechanism. In this review, key microorganisms involved in Chinese fermented foods such as baijiu, soy sauce, and vinegar production are elaborated, and relations between microbial composition and the aroma or quality of food are discussed. This review focuses on the interpretation of functions and roles of beneficial (functional) microorganisms that participate in food fermentation and the discussion of the possibilities of the synergistic use of functional microorganisms to improve the safety and quality of Chinese fermented foods. Conducting work toward the isolation of beneficial microorganisms is a challenge for modern food fermentation technology. Thus, methods for the isolation and mutagenesis of functional microbial strains for synergistic food fermentation are summarized. Finally, the limitations and future prospects of the use of functional microorganisms in traditional Chinese fermented foods are reviewed. This review provides an overview of the applications of synergistic fermentation with functional microorganisms in the improvement of the safety or sensory qualities of fermented foods.

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“…In the context of sauce-flavor baijiu brewing, the Daqu employed is known as high-temperature Daqu , signifying its production under elevated temperature conditions (above 60°C) ( Deng et al, 2020 ; Sakandar et al, 2020 ; Pan et al, 2023 ). The essential processes involved in the production of this Daqu are illustrated in Figure 1 .…”

Section: Introductionmentioning

confidence: 99%

Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation

Dong,

Yu,

Wang

et al. 2024

Front. Microbiol.

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This study investigated the microbial community in three-color sauce-flavor Daqu (black, yellow, and white) throughout their maturation processes, together with their physicochemical factors, culturable microbes, flavor components, and fermenting vitalities. Results from high-throughput sequencing revealed distinct microbial diversity, with more pronounced variations in bacterial community than in fungal community. Firmicutes and Ascomycota emerged as the most dominant bacterial and fungal phyla, respectively, during maturation. Genus-level analysis identified Kroppenstedia, Virgibacillus, and Bacillus as dominant bacteria in black Daqu, yellow Daqu, and white Daqu, severally, while Thermoascus was shared as the core dominant fungi for these Daqu. Physicochemical factors, particularly acidity, were found to exert a significant impact on microbial community. Kroppenstedtia was the key bacteria influencing the color formation of these Daqu. Furthermore, correlations between dominant microbes and flavor compounds highlighted their role in Daqu quality. Molds (Aspergillus, Rhizomucor, and Rhizopus), excepting Bacillus, played a crucial role in the formation of pyrazine compounds. Consequently, this study offers innovative insights into the microbial perspectives on color and pyrazine formation, establishing a groundwork for future mechanized Daqu production and quality control of sauce-flavor baijiu.

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Exploring the controllability of the Baijiu fermentation process with microbiota orientation

Cited by 22 publications

References 110 publications

Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation

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