Although it is a spontaneous fermentation process of Chinese liquor (baijiu) making, the microbial succession keeps surprisingly consistent among batches of fermentation. Three categories of factors are important in driving the microbiota dynamics in liquor making, including the structure of the initial microbiota, the initial environmental factors, and the processing parameters of solid-state fermentation (Fig. 15.1). The liquor-making microbiota can be regulated to control the production of flavour compounds by regulating these factors.
|Title of host publication||Science and Engineering of Chinese Liquor (Baijiu)|
|Subtitle of host publication||Microbiology, Chemistry and Process Technology|
|Number of pages||25|
|Publication status||Published - 28 Jan 2023|