Microbial enzymes: the bridge between Daqu flavor and microbial communities
Zelong Zhong | Tianyi Liu | Kaiping He | Min Zhong | Xiaoxue Chen | Yansong Xue | Beizhong Han | Diqiang Wang | Jun Liu
Baijiu Daqu, a traditional component in the Baijiu brewing process, serves as both a 'saccharifying fermenting agent' and an 'aroma-producing catalyst', embodying a rich historical legacy. Daqu offers a diverse microorganism environment that is crucial for the fermentation of Baijiu. The distinctive flavor profile, a key attribute of Baijiu, is intricately linked to the microflora present in Daqu. To date, research on Daqu has primarily concentrated on the diversity of microbial communities, microbial interactions, flavor characteristics, and biochemical properties. The functional enzyme system in Daqu serves as a crucial link connecting the flavor of Baijiu with the microbial community of Daqu. However, reviews that particularly focus on the role of enzymes in determining the quality of Daqu have not yet been reported. Thus, here the types and production processes of Daqu are initially summarized. Then, the pathways involved in the production of the major flavor substances in Daqu are elucidated, as well as the role and contribution of different functional enzymes in the formation of Daqu flavor. Finally, the current technologies for improving Daqu flavor through microbial inoculation aree discussed, including the advantages, shortcomings, and bottlenecks of microbial inoculation. The findings gained in this study provide valuable information for the efficient production of high-quality Daqu for the brewing of Baijiu.
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