Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors

Wenhua Tong; Ping He; Ying Yang; Zongwei Qiao; Dan Huang; Huibo Luo; Xinjun Feng

doi:10.3389/fmicb.2021.811788

Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors

Front Microbiol. 2022 Jan 31:12:811788. doi: 10.3389/fmicb.2021.811788. eCollection 2021.

Authors

Wenhua Tong^{1

2

3}, Ping He¹, Ying Yang¹, Zongwei Qiao³, Dan Huang¹, Huibo Luo¹, Xinjun Feng²

Affiliations

¹ College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China.
² CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences (CAS), Qingdao, China.
³ Wuliangye Yibin Co. Ltd., Yibin, China.

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.

Keywords: Bacillaceae; diversity; flavor; function; strong aromatic Baijiu.

Publication types

Review