Title: Daqu- A Traditional Chinese Liquor Fermentation Starter
Abstract: Journal of the Institute of BrewingVolume 117, Issue 1 p. 82-90 Free Access Daqu— A Traditional Chinese Liquor Fermentation Starter Xiao-Wei Zheng, Xiao-Wei Zheng Laboratory of Food Microbiology, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.Search for more papers by this authorMinoo Rezaei Tabrizi, Minoo Rezaei Tabrizi College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.Search for more papers by this authorM. J. Robert Nout, M. J. Robert Nout Laboratory of Food Microbiology, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.Search for more papers by this authorBei-Zhong Han, Corresponding Author Bei-Zhong Han College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China. E-mail: [email protected]Search for more papers by this author Xiao-Wei Zheng, Xiao-Wei Zheng Laboratory of Food Microbiology, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.Search for more papers by this authorMinoo Rezaei Tabrizi, Minoo Rezaei Tabrizi College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.Search for more papers by this authorM. J. Robert Nout, M. J. Robert Nout Laboratory of Food Microbiology, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.Search for more papers by this authorBei-Zhong Han, Corresponding Author Bei-Zhong Han College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China. E-mail: [email protected]Search for more papers by this author First published: 16 May 2012 https://doi.org/10.1002/j.2050-0416.2011.tb00447.xCitations: 205 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Chinese liquor is one of the world's oldest distilled alcoholic beverages, and it is typically obtained with the use of Daqu fermentation starters. Daqu is a saccharifying and fermenting agent, having a significant impact on the flavour of the product. Daqu can be categorized according to maximum incubation temperatures (high, medium and low) and flavour (sauce, strong, light and miscellaneous). Most Daqu are prepared by solid-state fermentation from wheat, barley and/or peas with ingredient formulation, grinding and mixing, shaping, incubation and maturation. Although there is a wealth of artisanal experience in the production of a range of different types of Daqu, the scientific knowledge base—including the microbiota, their enzymes and their metabolic activities—needs further development. Daqu as a specific alcoholic starter is compared with other Asian amylolytic fermentation starters in terms of microbial diversity and function. Filamentous fungi (Rhizopus, Rhizomucor, Aspergillus and other genera), yeasts (Saccharomyces, Candida, Hansenula and other genera) and bacteria (acetic acid bacteria, lactic acid bacteria and Bacillus spp.), are considered to be the functional microbiota, responsible for the formation of a range of lytic enzymes, formation of substrates for alcoholic fermentation and formation of flavour compounds. However, the knowledge about the microbiota composition and their function is still fragmentary information, so further research is required to establish the functionality and growth kinetics of the microbiota in diverse types of Daqu. REFERENCES 1 Anonymous, Annual report of national Chinese liquor program committee. Liquor-making Sci. Technol. (in Chinese), 2008, 35, 118. 2 Ardhana, M. M. and Fleet, G. H., The microbial ecology of tape ketan fermentation. Int. J. Food. 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