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 proceedingChapterAcademicpeer-review

2 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 languageEnglish
Title of host publicationScience and Engineering of Chinese Liquor (Baijiu)
Subtitle of host publicationMicrobiology, Chemistry and Process Technology
EditorsY. Xu
PublisherSpringer
Pages121-142
Number of pages22
ISBN (Electronic)9789811921957
ISBN (Print)9789811921940
DOIs
Publication statusPublished - 1 Jan 2023

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