The research progress on functional aroma-producing microorganisms in Zaopei and pit mud of Chinese strong-flavor liquor

Abstract:

The main aroma ingredients in Chinese strong-flavor liquor include ethyl caproate, ethyl lactate, ethyl acetate, and ethyl butyrate. These esters are derived from organic acids and alcohol with ester synthase during grain fermentation. Functional aroma-producing microorganisms in Zaopei and pit mud of Chinese strong-flavor liquor included the aroma-producing strains and its precursor, and all kinds of ester synthase-producing strains. The progress in studies on sources, composition, identifying methods, mutual relationship and fermenting application of important functional aroma-producing microorganisms in Zaopei and pit mud of Chinese strong-flavor liquor was summarized. This review would provide some research ideas on important microorganisms of Chinese strong-flavor liquor fermentation as well as the fermenting processes.