Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu.

ABSTRACT: Ethyl acetate (EA) has an important impact on the quality of Strong-flavor Baijiu (SFB) and is synthesized from acetic acid (AA) and ethanol by microorganisms during the fermentation process. However, the composition and distribution characteristics of AA-related microorganisms are unclear in the SFB production process. In this study the changes of bacterial community and concentration of AA during the fermentation process (7-67d) and different season fermentation (spring and summer) was investigated, and the composition of AA-related bacteria was analyzed to reveal the distributional characteristics of AA-related bacteria in brewing environment (Daqu, raw materials, pit mud, ground and tools). The results showed that the concentration of AA increased during the fermentation process, and A

SUBMITTER: Mandlaa M 

PROVIDER: S-EPMC12310668 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature