Research progress in the functions of lactic acid bacteria in the brewing of strong-flavor Baijiu

Abstract:

Traditional Chinese Baijiu products can be classified into multiple flavor types such as strong-flavor, light-flavor, soy sauce-flavor, and complex-flavor types. Due to differences in fermentation raw materials, starters, fermentation vessels, fermentation processes, and geographical environments, Baijiu products of different flavor types have unique and complex pit-mud microorganisms. As one of the core microbial groups in the complex microbial community of Baijiu, lactic acid bacteria, whose metabolites lactic acid and its derivatives are important flavor substances in strong-flavor Baijiu, play an important role in the flavor and taste of Baijiu. At present, the research on lactic acid bacteria in the brewing of strong-flavor Baijiu is scattered and not systematic enough. On the basis of our work, we review the research on the role of lactic acid bacteria in the brewing of strong-flavor Baijiu. This review encompasses the isolation and screening of lactic acid bacteria in the brewing of strong-flavor Baijiu by conventional microbiological methods and the in-depth understanding of the role of lactic acid bacteria in the brewing of strong-flavor Baijiu by modern microbiological research methods. Combining traditional with modern microbiological research methods to conduct systematic and in-depth research on lactic acid bacteria in strong-flavor Baijiu based on actual strains can provide references for deeply understanding the role of lactic acid bacteria in the brewing process and then strengthening or optimizing the brewing process.

Key words:strong-flavor Baijiu;lactic acid bacteria;function;research methods