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Baijiu (白酒), Chinese liquor: History, classification and manufacture
Xiao-Wei Zheng,Bei-Zhong Han 한국식품연구원 2016 Journal of Ethnic Foods Vol.3 No.1
Baijiu (白酒) is a traditional fermented alcoholic drink originating in China, which is typically obtained by natural fermentation. It has a high reputation and constitutes an important part of Chinese dietary profile. The production of baijiu involves five major steps, materials preparation, daqu (大曲) making, alcoholic fermentation, distillation, and aging. There is a range of baijiu with different flavors and corresponding names. Baijiu can be categorized according to the production techniques (solid state and semi-solid state), types of starter [daqu, xiaoqu (小曲), and fuqu (麸曲)] and product flavor (strong, light, sauce, etc.). different types of baijiu have their home microbiota and flavor because of their distinct production techniques. In this review, we discuss the critical steps and the microorganisms involved in the production of different types of baijiu. Although baijiu contains alcohol, it has been proven that it plays a significant role in the heath and quality of peoples' lives.
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( Yan Zheng ),( Xiao Wei Zheng ),( Bei Zhong Han ),( Jian Shu Han ),( M J Robert Nout ),( Jing Yu Chen ) 한국미생물 · 생명공학회 2013 Journal of microbiology and biotechnology Vol.23 No.5
Daqu, a traditional fermentation starter, has been used to produce attractively flavored foods such as vinegar and Chinese liquor for thousands of years. Although Bacillus spp. are one of the dominant microorganisms in Daqu, more precise information is needed to reveal why and how Bacillus became dominant in Daqu, and next, to assess the impact of Bacillus sp. on Daqu and its derived products. We combined culture-dependent and culture-independent methods to study the ecology of Bacillus during Daqu incubation. Throughout the incubation, 67 presumptive Bacillus spp. isolates were obtained, 52 of which were confirmed by 16S rDNA sequencing. The identified organisms belonged to 8 Bacillus species: B. licheniformis, B. subtilis, B. amyloliquefaciens, B. cereus, B. circulans, B. megaterium, B. pumilus, and B. anthracis. A primer set specific for Bacillus and related genera was used in a selective PCR study, followed by a nested DGGE PCR targeting the V9 region of the 16S rDNA. Species identified from the PCR-DGGE fingerprints were related to B. licheniformis, B. subtilis, B. amyloliquefaciens, B. pumilus, B. benzoevorans, and B. foraminis. The predominant species was found to be B. licheniformis. Certain B. licheniformis strains exhibited potent antimicrobial activities. The greatest species diversity occurred at the Liangmei stage of Daqu incubation. To date, we lack sufficient knowledge of Bacillus distribution in Daqu. Elucidating the ecology of Bacillus during Daqu incubation would enable the impact of Bacillus on Daqu to be accessed, and the quality and stabilization of Daqu-derived products to be optimized.
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Enhanced β-carotene production by Rhodotorula glutinis using high hydrostatic pressure
Sui-Lou Wang,Jun-She Sun,Bei-Zhong Han,Xiao-Zong Wu 한국화학공학회 2008 Korean Journal of Chemical Engineering Vol.25 No.3
High hydrostatic pressure (HHP) technology was used for improving the ability of β-carotene biosynthesis of Rhodotorula glutinis R68. After the treatments of five repeated cycles at 300MPa for 15 min, the barotolerant mutant PR68 was obtained. After 72 h of culture, the biomass of mutant PR68 was 21.6 g/L, decreased by 8.5% compared to the parent strain R68, but its β-carotene production reached 19.4 mg/L, increased by 52.8% compared to the parent strain R68. The result of restriction fragment length polymorphism analysis suggested that mutant strain PR68 was likely to change in nucleic acid level, and thus enhanced β-carotene production in this strain was a result of gene mutation induced by HHP treatment. HHP technology seems a promising approach for improving industrial microbes
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