Diversity, Function, and Application of Clostridiumin Chinese Strong Flavor Baijiu Ecosystem: A Review

• Autores: Wei Zou, Guangbin Ye, Kaizheng Zhang
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 5, 2018, págs. 1193-1199
• Idioma: inglés
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• Resumen

  • Baijiu is a Chinese traditional distilled liquor with an annual yield over 13.12 million tons. Strong flavor baijiu (SFB) also called Luzhou‐flavor liquor, takes account for > 70% of the total baijiu produced. SFB is produced by an open solid fermentation process with a complex microbial ecosystem. Clostridiumis one of the most important microorganisms for the formation of the main flavor compounds of SFB, such as ethyl caproate. In this paper, we review current research progress on the Clostridiumin the SFB ecosystem, focusing on the species diversity, physiological and metabolic features along with interspecies interactions. Systems biology approaches for the study of Clostridiumfrom SFB ecosystems were discussed and explored. Furthermore, current applications of Clostridiumin SFB production were discussed. Strong flavor baijiu (SFB) accounts for more than 70% of total yield of Chinese baijiu, which exists for hundreds of years. Clostridiumis common in SFB ecosystem and identified to be one of main contributors of flavor compounds in SFB. Study on the Clostridiumfrom SFB ecosystem is not only helpful for the understanding of flavor compounds formation mechanism, but also the improvement of SFB quality. This study focuses on the current researches on the Clostridiumspecies in SFB ecosystem, including the species diversity, physiological and metabolic features, and applications.