Research progress on the succession of microbial communities during the fermentation process of strong-flavor Baijiu Zaopei
Zaopei (fermented grains) fermentation is the key link in the production of strong-flavor (Nongxiangxing) Baijiu, which plays a decisive role in the flavor and quality of the final product. In recent years, with the progress of science and technology, researchers had a deeper understanding of the dy...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-20.pdf |
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| Summary: | Zaopei (fermented grains) fermentation is the key link in the production of strong-flavor (Nongxiangxing) Baijiu, which plays a decisive role in the flavor and quality of the final product. In recent years, with the progress of science and technology, researchers had a deeper understanding of the dynamic changes of microbial communities during Zaopei fermentation. The spatial and temporal heterogeneity of microbial community succession in fermented Zaopei of strong-flavor Baijiu and its dynamic changes under different seasons, raw materials and pit age were reviewed. The fluctuation of temperature and humidity caused by seasonal changes, the change of nutrient composition caused by the difference of raw materials, and the microbial ecological maturity affected by pit age all proved to have significant effects on the composition and function of the microbial community during Zaopei fermentation. In addition, the innovative research results on microbial community assembly mechanism, abundance classification and flavor components synthesis mechanism in the fermentation process of Zaopei in recent years were summarized in order to provide a new perspective and method for the optimization and control of the fermentation process of strong-flavor Baijiu, and to promote the development of strong-flavor Baijiu industry to a more efficient and sustainable direction. |
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| ISSN: | 0254-5071 |