@article{DING2023, 
author = {Ziyuan DING and Li YE and Xiaowei ZHENG and Yuting SUN and Liang FENG and Peitong LIU},
title = {Research progress on strains culture and saccharification by Xiaoqu},
year = {2023},
journal = {China Brewing},
volume = {42},
number = {6},
pages = {7-11},
keywords = {Xiaoqu, strains culture and saccharification, Baijiu, microorganism, technology},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2023.06.002},
doi = {10.11882/j.issn.0254-5071.2023.06.002},
abstract = {Xiaoqu is an important saccharifying starter in Baijiu brewing. The stains culture and saccharification by Xiaoqu is the core technology of traditional Xiaoqu Baijiu brewing, which directly determines the yield and flavor quality of base liquor. The definition of strains culture and saccharification and its significance to Baijiu brewing were introduced. The main microbes (including moulds, yeasts and bacteria) and their functions were reviewed. The factors affecting strains culture and saccharification, such as raw materials, strains, technological parameters, as well as the process control strategy were mainly expounded. The deficiencies and future research directions of the stains culture and saccharification were also discussed, aiming to provide a reference for further research and application of the strains culture and saccharification by Xiaoqu.}
}