Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome
Cong Chen, Haiquan Yang, Jie Liu, Huibo Luo, Wei Zou
Foods
Abstract
Actinomycetes (a group of filamentous bacteria) are the dominant microbial order in the Daqu (DQ) fermentation starter and in the pit mud (PM) of the Baijiu fermentation microbiome. Actinomycetes produce many of the key enzymes and flavor components, and supply important precursors, which have a major influence on its characteristic aroma components, to other microorganisms during fermentation. This paper reviews the current progress on actinomycete research related to Baijiu fermentation, including the isolation and identification, distribution, interspecies interactions, systems biology, and main metabolites. The main metabolites and applications of the actinomycetes during Baijiu fermentation are also discussed.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
Actinomycetes produce key enzymes and flavor components
“Actinomycetes produce many of the key enzymes and flavor components, and supply important precursors, which have a major influence on its characteristic aroma components, to other microorganisms durin...”
Actinomycetes supply important precursors
“Actinomycetes produce many of the key enzymes and flavor components, and supply important precursors, which have a major influence on its characteristic aroma components, to other microorganisms durin...”