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

• Published in: Shípĭn kēxué Vol. 44; no. 19; pp. 385 - 393
• Main Author: BO Tao, LÜ Na, YANG Kaihuan, ZHANG Jiaojiao, ZHANG Jinhua, BAI Baoqing , TIAN Xiang, FAN Sanhong
• Format: Magazine Article
• Language: English
• Published: China Food Publishing Company 01.10.2023
• Subjects: daqu; baijiu; microbial community; omics technology; traditional fermented food
• ISSN: 1002-6630
• DOI: 10.7506/spkx1002-6630-20221020-196

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.