Research Progress of Functional Microorganisms and Their Synergistic Effects in Luzhou-flavor Liquor Production
Luzhou-flavor liquor is the best-selling liquor in the Chinese liquor market because of its strong cellar aroma and harmonious fragrance.It is a fermented food made from grains,using medium-temperature Daqu as the saccharification and fermentation agent,and undergoing solid-state fermentation,distillation,aging and blending.The brewing process of Luzhou-flavor liquor involves the participation of multiple types of microorganisms in the Daqu,pit mud,and fermented grains,and different brewing microorganisms synergistically drive a series of complex biochemical transformations of fermented raw materials at different stages of fermentation,which ultimately affects the flavor characteristics and quality of liquor.Based on the existing research reports,this paper summarizes the research progress of functional microorganisms in Luzhou-flavor liquor from the dominant microbial taxa in the Daqu,fermented grains and pit mud,the functions of the dominant microorganisms,the synergistic effects among varied microorganisms and their influence on the flavor of the liquor,etc.,and proposes an outlook of the future direction of related functional microorganisms,in order to provide the basic information for the improvement of the quality of Luzhou-flavor liquor.
万方数据
维普
