Journal of Guangxi Normal University(Natural Science Edition) ›› 2022, Vol. 40 ›› Issue (5): 398-405.doi: 10.16088/j.issn.1001-6600.2021102102

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Research Progress of Bacteria and Proteases for Sauce-flavor Baijiu Daqu

WU Haifeng1,2, ZHANG Jin1, LU Zujun1,2, SHANG Changhua1,2,3*   

  1. 1. College of Life Sciences, Guangxi Normal University, Guilin Guangxi 541006, China;
    2. Key Laboratory of Ecology of Rare and Endangered Species and Environmental Protection (Guangxi Normal University), Ministry of Education, Guilin Guangxi 541006, China;
    3. Guangxi Key Laboratory of Landscape Resources Conservation and Sustainable Utilization in Lijiang River Basin, Guilin Guangxi 541006, China
  • Received:2021-10-21 Revised:2021-12-05 Online:2022-09-25 Published:2022-10-18

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Abstract: Sauce-flavor liquor represented by the famous Moutai, Kweichou is one of the traditional Chinese liquors, which belongs to Daqu liquor. With the continuous development of science and technology, the types of microorganisms and the substances that produced unique flavor in brewing process of sauce-flavor liquor were gradually revealed. As an important kind of microorganisms in Daqu, the bacteria could produce proteases and flavor substances, which played an extremely important role in the quality and flavor of liquor. This paper systematically reviewed the latest research progress of bacterial diversity and proteases in sauce-flavor liquor Daqu, and put forward the prospect of the future research of microorganisms related to sauce-flavor liquor.

Key words: sauce-flavor liquor, Daqu, bacteria, protease

CLC Number: 

  • TS262.33
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