Effect of microbial interaction on flavor quality in Chinese baijiu fermentation

被引：26
|
作者：
Gao, Lei [1 ]
Zhou, Jian [1 ,2 ]
He, Guiqiang [1 ,2 ]
机构：
[1] Southwest Univ Sci & Technol, Sch Life Sci & Engn, Mianyang, Peoples R China
[2] Southwest Univ Sci & Technol, Engn Res Ctr Biomass Mat, Minist Educ, Mianyang, Peoples R China
来源：
FRONTIERS IN NUTRITION | 2022年 / 9卷
关键词：
Chinese baijiu; flavor quality; microbial interaction; synergistic fermentation; synthetic microbiota; LACTIC-ACID BACTERIA; SACCHAROMYCES-CEREVISIAE; ETHYL CARBAMATE; MIXED-CULTURE; AROMA COMPOUNDS; LIQUOR; IDENTIFICATION; COMMUNITIES; METABOLISM; PROFILE;
D O I：
10.3389/fnut.2022.960712
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
Chinese baijiu brewing is an open, complex, and synergetic functional microbiota fermentation process. Microbial interaction is pivotal for the regulation of microbial structure and function in the brewing microecosystem, consequently affecting the flavor and quality of baijiu. This article mainly summarizes the effect of microbial interactions among functional microbiota on the growth performance, flavor formation, and safe quality of baijiu fermentation process. In addition, the review specifically emphasizes on the microbial interactions for the regulation of "Ethyl Caproate-Increasing and Ethyl Lactate-Decreasing" in Chinese strong-flavor baijiu. Furthermore, the construction of synthetic microbiota by metabolic characteristics of the functional microbes and their interactions for regulating and controlling flavor quality of Chinese baijiu is also reviewed and prospected.
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页数：7
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