Food and Fermentation Industries >

2021 , Vol. 47 >Issue 12: 302 - 308

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025918

Research progress of caproic acid-producing bacteria in strong-flavor Baijiu ecosystem

  • ZHANG Xiaoyu ,
  • GUO Zixian ,
  • LYU Yucai ,
  • REN Liwei ,
  • GONG Dachun ,
  • YANG Xiao ,
  • CHEN Ping ,
  • GUO Jinling
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  • 1(College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang 443002, China)
    2(Hubei Engineering Research Center for Biological Jiaosu (HERC-BJ), China Three Gorges University, Yichang 443002, China)
    3(Hubei Daohuaxiang Wine Co.LTD, Yichang 443112, China)

Received date: 2020-10-26

  Revised date: 2020-11-28

  Online published: 2021-07-22

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Abstract

Strong-flavor Baijiu is manufactured via solid-state fermentation by a mixture of various microorganisms, and the interaction of these microorganisms provides Baijiu with unique flavors. Ethyl caproate is one of the main flavor compounds. Therefore, caproic acid-producing bacteria are generally considered as the most important functional microorganisms in strong-flavor Baijiu brewing. The present review summarizes the species and characteristics of caproic acid-producing bacteria reported so far and systematically expounds the metabolic pathways and competitive pathways of caproic acid. Besides, it introduces the regulation strategy of caproic acid metabolism in caproic acid-producing bacteria and the construction of caproic acid metabolic pathway. At the same time, the relationship between caproic acid-producing bacteria and other microorganisms in the strong-flavor Baijiu ecosystem is analyzed, and the application status of caproic acid-producing bacteria in Baijiu brewing and other industries is summarized. Furthermore, the application prospect of caproic acid-producing bacteria in Baijiu brewing is discussed, and it is pointed out that the microbial structure adjustment of the cellar needs to be studied in-depth, in order to provide a theoretical basis for further increasing the scientific nature of Baijiu brewing and improving Baijiu quality.

Key words： caproic acid producing bacteria; strong-flavor Baijiu; metabolic pathways; screening

Cite this article

ZHANG Xiaoyu , GUO Zixian , LYU Yucai , REN Liwei , GONG Dachun , YANG Xiao , CHEN Ping , GUO Jinling . Research progress of caproic acid-producing bacteria in strong-flavor Baijiu ecosystem[J]. Food and Fermentation Industries, 2021 , 47(12) : 302 -308 . DOI: 10.13995/j.cnki.11-1802/ts.025918

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