Research progress on the diversity of functional microorganisms in Baijiu brewing and their application
Year: 2025
Type: article
Abstract: Baijiu is a distilled liquor made by steaming, saccharifying, fermentation and distillation with grain as raw material, Daqu, Xiaoqu and Fuqu as saccharifying starter culture. The quality and flavor of Baijiu are closely related to the microbial community structure. With the progress of microbial culture and isolation, metagenomics, metatranscriptomics and other technologies, more and more microbial functions in Baijiu brewing were analyzed, explored and applied. The main microbial composition in Baijiu brewing process, functional characteristics of important microorganisms, and the research progress on the application of functional microorganisms in the improvement of Baijiu quality, the strengthening of Jiuqu, the maintenance of pits and pit mud, and the resource utilization of brewing by-products were reviewed, in order to provide a reference for the microbial research in Baijiu brewing process, the application of functional microorganisms, and the improvement of Baijiu quality.
Author: XIA Xuchun, BAN Shidong, LUO Xiaoye, WANG Xiaodan
Institutions: Guizhou University, Ministry of Agriculture and Rural Affairs
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6921989493