Application of functional microorganisms in brewing process of light-flavor Baijiu production

The formation of functional microorganisms in the brewing of light-flavor (Qingxiangxing) Baijiu is mainly composed of starter microbes and fermented grains microbes, supplemented by environmental microbes. Its complex microbial community composition, core microbial composition and interaction, and main metabolic flavor substances form the style characteristics of light-flavor Baijiu, which is "pure fragrance, mellow and sweet, natural harmony, and clean aftertaste". In this paper, the brewing technology of light-flavor Baijiu, the source of functional microorganisms of light-flavor Baijiu and the application of functional microorganisms in the brewing of light-flavor Baijiu were reviewed, and the research and development trend of light-flavor Baijiu were prospected, in order to provide a reference for the research of microorganisms in light-flavor Baijiu and the improvement of the quality of light-flavor Baijiu in the future.