Research progress on propionic acid bacteria and application in Baijiu brewing
In recent years,the research on functional microorganisms in Baijiu brewing has attracted much attention,but the research on propionic acid bacteria is less.Propionic acid is the precursor of the synthesis of ethyl propionate,and the production of propionic acid by propionic acid bacteria is positively related to the synthesis of ethyl propionate.Propionic acid and ethyl propionate has a certain contribution to the flavor of Baijiu,propionic acid shows an acidic odor,and ethyl propionate has pineapple aroma,a slightly astringent taste,and a sesame-like aroma.In order to fully understand the role of propionic acid bacteria in Baijiu brewing,the acid-producing microorganism,the physiological properties,metabolic pathway and products,contribution to Baijiu flavor,and the application progress in Baijiu brewing of propionic acid bacteria were reviewed,and the suggestions for subse-quent related research were put forward.
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