Research Progress on the Application of <i>Bacillus</i> in Baijiu Brewing

JIANG Qianer; LIANG Huipeng; LI Linlin; ZHONG Junhui; LIU Junfeng

doi:10.13386/j.issn1002-0306.2024050266

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JIANG Qianer, LIANG Huipeng, LI Linlin, et al. Research Progress on the Application of Bacillus in Baijiu Brewing[J]. Science and Technology of Food Industry, 2025, 46(8): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050266.

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Research Progress on the Application of Bacillus in Baijiu Brewing

JIANG Qianer^{1, 2,},
LIANG Huipeng^{1, 2},
LI Linlin^{1, 2},
ZHONG Junhui^{1, 2},
LIU Junfeng^{1, 2, ,}

1.
China Resources Beer (Holdings) Co., Ltd, Beijing 100005, China
2.
Shenzhen Snow Beer Co., Ltd, Shenzhen 518101, China

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Received Date: May 26, 2024
Available Online: February 09, 2025

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Abstract

Abstract

: Bacillus, one of the main microbial groups, is crucial to the brewing process of Baijiu and has the ability to either directly or indirectly impact the Baijiu's flavor and quality. The species diversity, enzyme production, and aroma generation properties of Bacillus in the environment of Baijiu brewing were thoroughly examined in order to highlight the important function that this microbe plays in the manufacturing of alcohol and to maximize its potential. Furthermore, the broad potential of Bacillus in Baijiu brewing was also explored. Bacillus application has significant potential in enhancing Dadu, Fuqu, fermented grains, and other important linkages. This work offers strong theoretical support and useful insights on the microorganisms involved in Baijiu brewing, particularly Bacillus.
- Baijiu,
- Bacillus,
- enzyme production,
- flavor,
- application

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References

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