Abstract
Strong aromatic liquors, also known as strong aromatic Baijiu (SAB) in China, are manufactured by solid fermentation, with a multi-microbe mixing and cooperative fermentation process that uses Daqu as a brewing starter. Bacillaceae have a specific action in food fermentation, such as soybean and wine, and more recent studies have found Bacillaceae play important roles in the SAB making industry. This review describes the diversity, functionality, and influence of Bacillaceae in Daqu, pit mud, Zaopei, Huangshui within making processes of SAB. Furthermore, aromatic flavor components from the Bacillaceae metabolism of SAB are discussed in this review. Ultimately, the resulting improvements and deeper understanding will benefit practical efforts to apply representatives of Bacillaceae in improving the quality of SAB as well as biological control of the micro-ecological environment of brewing.
Highlights
Baijiu is a traditional distilling liquor made by solid fermentation that has been made for generations, stretching back over a 100 years
Owing to the natural fermentation style, numerous microbes are involved in the strong aromatic Baijiu (SAB) making process (Ma et al, 2016; Wang et al, 2017; Zhang et al, 2017; Liu et al, 2018b; Qian et al, 2021), which mainly originated from Daqu, pit mud, the environment of the distillery and so on
As important food-associated microorganisms, especially in SAB production, the function and roles of Bacillaceae were elaborated in the major fermentation phase, research in this field will benefit from SAB production by bioaugmentation of Bacillaceae in Daqu, pit mud, Zaopei, and Haungshui (Ding et al, 2015)
Summary
Baijiu is a traditional distilling liquor made by solid fermentation that has been made for generations, stretching back over a 100 years. Owing to the natural fermentation style, numerous microbes are involved in the SAB making process (bacteria and fungi) (Ma et al, 2016; Wang et al, 2017; Zhang et al, 2017; Liu et al, 2018b; Qian et al, 2021), which mainly originated from Daqu, pit mud, the environment of the distillery and so on.
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