Strategies and Challenges of Microbiota Regulation in Baijiu Brewing

The traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in fluctuations in Baijiu quality. The microbiota plays a cr...

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Bibliographic Details
Published in:Foods 2024-06, Vol.13 (12), p.1954
Main Authors: Zhang, Pengpeng, Liu, Yanbo, Li, Haideng, Hui, Ming, Pan, Chunmei
Format: Article
Language:English
Subjects:
Analysis
Baijiu
biofortification
Breweries
Brewing
Brewing industry
brewing microbiota
Composition
Enzymes
Fermentation
Fermented food
Flavors
Food quality
functional strains
Fungi
Inoculation
Metabolism
Metabolites
Microbiota
Microbiota (Symbiotic organisms)
Microorganisms
Quality assurance
Raw materials
regulatory strategies
Review
Citations: Items that this one cites
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Summary:The traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in fluctuations in Baijiu quality. The microbiota plays a crucial role in determining the quality of Baijiu. Analyzing the driving effect of technology and raw materials on microorganisms. Elucidating the source of core microorganisms and interactions between microorganisms, and finally utilizing single or multiple microorganisms to regulate and intensify the Baijiu fermentation process is an important way to achieve high efficiency and stability in the production of Baijiu. This paper provides a systematic review of the composition and sources of microbiota at different brewing stages. It also analyzes the relationship between raw materials, brewing processes, and brewing microbiota, as well as the steps involved in the implementation of brewing microbiota regulation strategies. In addition, this paper considers the feasibility of using Baijiu flavor as a guide for Baijiu brewing regulation by synthesizing the microbiota, and the challenges involved. This paper is a guide for flavor regulation and quality assurance of Baijiu and also suggests new research directions for regulatory strategies for other fermented foods.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13121954