Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application
L-lactic acid and D-lactic acid are chiral forms of lactic acid that significantly influence the flavor and health-related properties of Baijiu. Their production during brewing is primarily driven by lactic acid bacteria (LAB), with L-lactic acid being favored at higher fermentation temperatures and...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/4/213 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850144114296750080 |
|---|---|
| author | Yabin Zhou Jin Hua |
| author_facet | Yabin Zhou Jin Hua |
| author_sort | Yabin Zhou |
| collection | DOAJ |
| description | L-lactic acid and D-lactic acid are chiral forms of lactic acid that significantly influence the flavor and health-related properties of Baijiu. Their production during brewing is primarily driven by lactic acid bacteria (LAB), with L-lactic acid being favored at higher fermentation temperatures and by specific high-producing strains, while D-lactic acid predominates at lower temperatures and with limited microbial utilization. Various factors, including fermentation mash composition, microbial communities, and brewing conditions, affect the balance between these isomers. This review synthesizes recent research on regulating L- and D-lactic acid production in Baijiu brewing, highlighting advancements in raw material selection, fermentation starter composition, temperature control, LAB strain selection, and distillation techniques. It critically evaluates strategies aimed at increasing L-lactic acid content while minimizing D-lactic acid levels to optimize flavor and promote health benefits. This review aims to provide theoretical insights and practical guidance for controlling these chiral isomers in Baijiu production. By consolidating the latest findings, it serves as a resource for industrial applications, offering strategies to enhance lactic acid ratios, improve Baijiu flavor, and support sustainable development in the industry. |
| format | Article |
| id | doaj-art-0be7cfbcd5ce4970bde3664b4ba9cff8 |
| institution | OA Journals |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-0be7cfbcd5ce4970bde3664b4ba9cff82025-08-20T02:28:28ZengMDPI AGFermentation2311-56372025-04-0111421310.3390/fermentation11040213Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial ApplicationYabin Zhou0Jin Hua1School of Biological Engineering, Sichuan University of Science and Engineering (SUSE), Yibin 644000, ChinaSchool of Biological Engineering, Sichuan University of Science and Engineering (SUSE), Yibin 644000, ChinaL-lactic acid and D-lactic acid are chiral forms of lactic acid that significantly influence the flavor and health-related properties of Baijiu. Their production during brewing is primarily driven by lactic acid bacteria (LAB), with L-lactic acid being favored at higher fermentation temperatures and by specific high-producing strains, while D-lactic acid predominates at lower temperatures and with limited microbial utilization. Various factors, including fermentation mash composition, microbial communities, and brewing conditions, affect the balance between these isomers. This review synthesizes recent research on regulating L- and D-lactic acid production in Baijiu brewing, highlighting advancements in raw material selection, fermentation starter composition, temperature control, LAB strain selection, and distillation techniques. It critically evaluates strategies aimed at increasing L-lactic acid content while minimizing D-lactic acid levels to optimize flavor and promote health benefits. This review aims to provide theoretical insights and practical guidance for controlling these chiral isomers in Baijiu production. By consolidating the latest findings, it serves as a resource for industrial applications, offering strategies to enhance lactic acid ratios, improve Baijiu flavor, and support sustainable development in the industry.https://www.mdpi.com/2311-5637/11/4/213Baijiu brewingchiral formslactic acidproduction and control |
| spellingShingle | Yabin Zhou Jin Hua Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application Fermentation Baijiu brewing chiral forms lactic acid production and control |
| title | Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application |
| title_full | Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application |
| title_fullStr | Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application |
| title_full_unstemmed | Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application |
| title_short | Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application |
| title_sort | regulation and mechanisms of l lactic acid and d lactic acid production in baijiu brewing insights for flavor optimization and industrial application |
| topic | Baijiu brewing chiral forms lactic acid production and control |
| url | https://www.mdpi.com/2311-5637/11/4/213 |
| work_keys_str_mv | AT yabinzhou regulationandmechanismsofllacticacidanddlacticacidproductioninbaijiubrewinginsightsforflavoroptimizationandindustrialapplication AT jinhua regulationandmechanismsofllacticacidanddlacticacidproductioninbaijiubrewinginsightsforflavoroptimizationandindustrialapplication |