Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application

Area of Science:

• Microbiology
• Fermentation Science
• Food Science

Background:

• Daqu is a crucial starter for Chinese Baijiu production, influencing final product quality.
• Traditional Daqu, shaped by environmental factors and natural domestication, harbors diverse microbes providing essential enzymes and flavor precursors.
• Limitations in Daqu's physicochemical properties, such as saccharification and esterification capacities, can arise from its stable microbial community, potentially affecting aroma formation.

Purpose of the Study:

• To review the isolation, screening, identification, and functional characteristics of culture-dependent microorganisms in Baijiu brewing.
• To discuss the core functional microbiota community within Daqu.
• To summarize research progress and strategies for fortifying Daqu with functional microorganisms.

Main Methods:

• Isolation and identification of functional microorganisms from Baijiu-brewing environments.
• Characterization of microbial functional properties relevant to Daqu production.
• Review of existing literature on microbial community analysis and fortification strategies.

Main Results:

• Identified key culture-dependent microorganisms contributing to Daqu's functionality.
• Highlighted the composition and role of the core functional microbiota in Daqu.
• Detailed various strategies for fortifying Daqu with selected functional microbes.

Conclusions:

• Fortifying Daqu with specific functional microorganisms offers a targeted approach to enhance its saccharification and esterification capacities.
• Microbial fortification can improve functional expression and aroma development in Daqu, leading to better Baijiu quality.
• This review provides insights into optimizing Daqu fermentation through microbial strategies for flavor regulation and quality control.