Process Principles and Engineering of Solid-State Fermentation of Baijiu

Guangyuan Jin; Yang Zhu; Arjen Rinzema; Rene Wijffels; Yan Xu

doi:10.1007/978-981-19-2195-7_4

Process Principles and Engineering of Solid-State Fermentation of Baijiu

Guangyuan Jin^*, Yang Zhu, Arjen Rinzema, Rene Wijffels, Yan Xu

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

4 Citations (Scopus)

Abstract

Solid-state fermentation is defined as the growth of microorganisms on moist solid substrates without free-flowing water [1-4] (Fig. 4.1). Solid-state fermentation was widely used for thousands of years in Asia to produce beverages and foods such as Baijiu, soy sauce, miso, vinegar, and Tempe [2, 5-7]. Many traditional solid-state fermentations are spontaneous processes with a mixture of yeasts, bacteria, and molds from the natural flora, which run without process control. Poor understanding of these fermentation processes, especially that of their engineering aspects, hampers the modernization needed to improve process safety, product quality, and production efficiency.

Original language	English
Title of host publication	Science and Engineering of Chinese Liquor (Baijiu)
Subtitle of host publication	Microbiology, Chemistry and Process Technology
Editors	Y. Xu
Publisher	Springer
Pages	121-142
Number of pages	22
ISBN (Electronic)	9789811921957
ISBN (Print)	9789811921940
DOIs	https://doi.org/10.1007/978-981-19-2195-7_4
Publication status	Published - 1 Jan 2023

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T1 - Process Principles and Engineering of Solid-State Fermentation of Baijiu

AU - Jin, Guangyuan

AU - Zhu, Yang

AU - Rinzema, Arjen

AU - Wijffels, Rene

AU - Xu, Yan

PY - 2023/1/1

Y1 - 2023/1/1

N2 - Solid-state fermentation is defined as the growth of microorganisms on moist solid substrates without free-flowing water [1-4] (Fig. 4.1). Solid-state fermentation was widely used for thousands of years in Asia to produce beverages and foods such as Baijiu, soy sauce, miso, vinegar, and Tempe [2, 5-7]. Many traditional solid-state fermentations are spontaneous processes with a mixture of yeasts, bacteria, and molds from the natural flora, which run without process control. Poor understanding of these fermentation processes, especially that of their engineering aspects, hampers the modernization needed to improve process safety, product quality, and production efficiency.

AB - Solid-state fermentation is defined as the growth of microorganisms on moist solid substrates without free-flowing water [1-4] (Fig. 4.1). Solid-state fermentation was widely used for thousands of years in Asia to produce beverages and foods such as Baijiu, soy sauce, miso, vinegar, and Tempe [2, 5-7]. Many traditional solid-state fermentations are spontaneous processes with a mixture of yeasts, bacteria, and molds from the natural flora, which run without process control. Poor understanding of these fermentation processes, especially that of their engineering aspects, hampers the modernization needed to improve process safety, product quality, and production efficiency.

U2 - 10.1007/978-981-19-2195-7_4

DO - 10.1007/978-981-19-2195-7_4

M3 - Chapter

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SP - 121

EP - 142

BT - Science and Engineering of Chinese Liquor (Baijiu)

A2 - Xu, Y.

PB - Springer

ER -

Process Principles and Engineering of Solid-State Fermentation of Baijiu

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