Exploring the differences in sauce‐flavour Daqu from different regions and its contribution to Baijiu brewing based on microbial communities and flavours

Summary Daqu is an essential saccharification and fermentation agent in Baijiu brewing, and its characteristics affect the yield, quality, and flavour of Baijiu. The fundamental reason is that Daqu can provide rich microbial resources, complex enzyme systems, and raw materials for the Baijiu brewing...

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Veröffentlicht in:	International journal of food science & technology 2024-10, Vol.59 (10), p.7357-7371
Hauptverfasser:	Li, Weiwei, Han, Meiyue, Zhang, Hui, Zhang, Qiumei, Lang, Ying, Hu, Shenglan, Li, Xiuting, Sun, Baoguo
Format:	Artikel
Sprache:	eng
Schlagworte:	Aspergillus Bacteria Baijiu Biomarkers Brewing China Citrobacter Composition Discriminant analysis enzymes Fermentation Flavor Flavors flavour compositions food science Fusarium genus Lactobacillus Microbial activity microbial community Microbiomes Microorganisms Oceanobacillus palmitates Palmitic acid Pediococcus Phenylethyl alcohol Pichia Pseudomonas Raw materials Rhodococcus Saccharification Sauces sauce‐flavour Daqu simulated solid‐state fermentation Thermomyces Virgibacillus
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