Food and Fermentation Industries >

2024 , Vol. 50 >Issue 11: 344 - 352

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036684

Discovery of novel species in Baijiu and research on culture strategy of uncultured microorganisms

  • ZHANG Zhe ,
  • ZHENG Jia ,
  • YU Xuejian ,
  • WANG Hong ,
  • BAI Feirong ,
  • WANG Penghui ,
  • LIU Chong ,
  • YAO Su ,
  • LI Hui
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  • 1(China National Research Institute of Food and Fermentation Industries, China Center of Industrial Culture Collection, Beijing 100015, China)
    2(Yibin Wuliangye Co.Ltd., Yibin 644007, China)

Received date: 2023-07-06

  Revised date: 2023-07-20

  Online published: 2024-07-12

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Abstract

Baijiu has a long history of brewing and is a typical representative of distilled spirit, and its brewing process has become an important part of China’s traditional culture.In the solid fermentation process of Baijiu, a variety of microorganisms and their succession interact to make the flavor of Baijiu rich and unique.As the key resource of Baijiu brewing, microbial strains play a variety of functions such as producing enzymes, flavor substances, and health factors.At present, most of the microorganisms in the special habitat of Baijiu brewing are still in the state of viable but non-culturable, and the mining of novel species resources is still in its infancy.This paper summarizes the resource mining of novel species isolated in the habitat of Baijiu brewing and the progress of functional research and development, sorts out the culture strategies of novel species and viable but non-culturable microorganisms in the process of Baijiu brewing, and provides technical support for the research of microecological regulation and microbiome reconstruction in Baijiu brewing.

Key words： Baijiu; fermentation; novel species; functional microorganisms; cultivation strategy

Cite this article

ZHANG Zhe , ZHENG Jia , YU Xuejian , WANG Hong , BAI Feirong , WANG Penghui , LIU Chong , YAO Su , LI Hui . Discovery of novel species in Baijiu and research on culture strategy of uncultured microorganisms[J]. Food and Fermentation Industries, 2024 , 50(11) : 344 -352 . DOI: 10.13995/j.cnki.11-1802/ts.036684

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