Lactic acid bacteria in the brewing of traditional Daqu liquor
Lactic acid bacteria and their metabolites play important roles in defining Chinese liquor flavour. Currently, the role of lactic acid bacteria in liquor brewing remains unclear. This review discusses the role of lactic acid bacteria in fermentation of different types of Daqu and fermented grains. I...
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| Published in | Journal of the Institute of Brewing Vol. 126; no. 1; pp. 14 - 23 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
London
Institute of Brewing & Distilling
2020
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| Subjects | |
| Online Access | Get full text |
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| Abstract | Lactic acid bacteria and their metabolites play important roles in defining Chinese liquor flavour. Currently, the role of lactic acid bacteria in liquor brewing remains unclear. This review discusses the role of lactic acid bacteria in fermentation of different types of Daqu and fermented grains. It focuses on the interaction between these bacteria and other microorganisms during liquor brewing, and analyses its effect on liquor flavour and quality. In addition, the roles of Lactobacillus in reducing the amount of unfavourable ingredients in liquor and the succession law of lactic acid bacteria during the fermentation of three Daqu liquors were also studied. Finally, the methods aimed at reducing lactic acid production and improving liquor quality are discussed. Overall, the review highlights the significance of lactic acid bacteria for brewing Daqu liquor. Nevertheless, further studies are required to clarify the role and mechanism of action of lactic acid bacteria during liquor fermentation. © 2019 The Institute of Brewing & Distilling |
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| AbstractList | Lactic acid bacteria and their metabolites play important roles in defining Chinese liquor flavour. Currently, the role of lactic acid bacteria in liquor brewing remains unclear. This review discusses the role of lactic acid bacteria in fermentation of different types of Daqu and fermented grains. It focuses on the interaction between these bacteria and other microorganisms during liquor brewing, and analyses its effect on liquor flavour and quality. In addition, the roles of Lactobacillus in reducing the amount of unfavourable ingredients in liquor and the succession law of lactic acid bacteria during the fermentation of three Daqu liquors were also studied. Finally, the methods aimed at reducing lactic acid production and improving liquor quality are discussed. Overall, the review highlights the significance of lactic acid bacteria for brewing Daqu liquor. Nevertheless, further studies are required to clarify the role and mechanism of action of lactic acid bacteria during liquor fermentation. © 2019 The Institute of Brewing & Distilling |
| Author | Zhao, Qing‐Song Zhang, Kai‐Zheng Su, Chang Cao, Xin‐Zhi Wang, Ming‐Yao Zhao, Xing‐Xiu Yang, Jian‐Gang |
| Author_xml | – sequence: 1 givenname: Qing‐Song surname: Zhao fullname: Zhao, Qing‐Song organization: College of Bioengineering – sequence: 2 givenname: Jian‐Gang orcidid: 0000-0003-2179-6899 surname: Yang fullname: Yang, Jian‐Gang email: jgyang29@yahoo.com organization: College of Bioengineering – sequence: 3 givenname: Kai‐Zheng orcidid: 0000-0001-5464-3691 surname: Zhang fullname: Zhang, Kai‐Zheng organization: College of Bioengineering – sequence: 4 givenname: Ming‐Yao surname: Wang fullname: Wang, Ming‐Yao organization: College of Bioengineering – sequence: 5 givenname: Xing‐Xiu surname: Zhao fullname: Zhao, Xing‐Xiu organization: College of Bioengineering – sequence: 6 givenname: Chang surname: Su fullname: Su, Chang organization: College of Bioengineering – sequence: 7 givenname: Xin‐Zhi surname: Cao fullname: Cao, Xin‐Zhi organization: College of Bioengineering |
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| References | 2015; 79 2017; 83 2017; 7 2017; 8 2011; 117 2015; 72 2017; 44 2015; 75 2015; 33 2011; 53 2008; 35 2016; 2016 2015; 80 2018; 45 2014; 62 2008; 2008 2013; 6 2009; 2009 2017; 36 2015; 42 2014; 58 2012; 28 2016; 82 2016; 81 2017; 123 2017; 244 2018; 75 2015; 15 2010; 37 2005; 111 2015; 95 2013; 40 2017; 66 2013; 148 2015; 121 1997 2014; 2014 2012; 39 2012; 31 2016; 56 2016; 6 2011; 146 2018; 2018 2014; 80 2015; 60 2001; 7 2007; 2007 2007; 551 2015; 2015 2018 2005; 53 2017 2014; 79 2017; 260 2014; 30 1983; 49 2016; 66 |
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| SubjectTerms | Acid production Acids Bacteria Brewing Distillation Fermentation Flavors flavour Food processing industry interaction Lactic acid Lactic acid bacteria Liquor Metabolites Microorganisms succession law |
| Title | Lactic acid bacteria in the brewing of traditional Daqu liquor |
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