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

被引：0
|
作者：
Bo T. [1 ,2 ]
Lü N. [1 ,2 ]
Yang K. [3 ]
Zhang J. [2 ,4 ]
Zhang J. [2 ,4 ]
Bai B. [2 ,4 ]
Tian X. [5 ,6 ]
Fan S. [2 ,4 ]
机构：
[1] Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Institute of Biotechnology, Shanxi University, Taiyuan
[2] College of Xinghuacun, Shanxi University, Taiyuan
[3] China Fenjiu City Management Center, Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang
[4] School of Life Science, Shanxi University, Taiyuan
[5] Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan
[6] Key Laboratory of Gene Resources and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 19期
关键词：
Baijiu; Daqu; microbial community; omics technology; traditional fermented food;
D O I：
10.7506/spkx1002-6630-20221020-196
中图分类号：
学科分类号：
摘要：
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. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：385 / 393
页数：8
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