Mengqi Dai, Youqiang Xu, Lei Zhao, Mengqin Wu, Huifeng Ma, Lining Zhu, Weiwei Li, Xiuting Li, Baoguo Sun
Acids play a crucial role in enhancing the flavor of strong-aroma Baijiu, and among them, caproic acid holds significant importance in determining the flavor of the final product. However, the metabolic synthesis of caproic acid during the production process of Baijiu has received limited attention, resulting in fluctuations in caproic acid content among fermentation batches and generating production instability. Acid-producing bacteria found in the cellar mud are the primary microorganisms responsible for caproic acid synthesis, but there is a lack of research on the related microbial resources and their metabolic properties...
April 11, 2024: Journal of Biotechnology