Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-Temperature Daqu

Area of Science:

• Microbiology
• Fermentation Science
• Food Science

Background:

• Low-temperature Daqu (LTD) is essential for Light-flavor Baijiu (LFB) saccharification and flavor.
• Microbial community structure in LTD significantly impacts LFB quality.
• Advancements in biotechnology drive research into LTD's core microorganisms and Synthetic Microbial Communities (SynComs).

Purpose of the Study:

• To systematically review core microorganisms in LTD and their identification.
• To explore the concepts, advantages, applications, and construction of SynComs.
• To provide a theoretical basis for understanding LFB brewing mechanisms and optimization.

Main Methods:

• Literature review of existing research on LTD microorganisms and SynComs.
• Analysis of identification methods for core microorganisms.
• Compilation of data on SynCom construction and application.

Main Results:

• Identified key core microorganisms crucial for LTD fermentation and flavor development.
• Detailed the principles and benefits of using SynComs in LFB production.
• Outlined methodologies for constructing and applying SynComs.

Conclusions:

• Core microorganisms and SynComs are vital for optimizing LFB fermentation and quality.
• Further research into these microbial components can lead to improved LFB brewing processes.
• This review offers a foundation for future advancements in LFB production technology.