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<p>The comprehensive effects of cross-industry Bioaugmentation with <i>Aspergillus oryzae</i> CICC 2339, derived from bean-based fermented foods, on traditional medium-high temperature Daqu and its fermented crude Baijiu were evaluated, with the aim of providing a scientific basis for optimizing the quality of Texiangxin Baijiu. Application of <i>Aspergillus oryzae</i> CICC 2339 in Daqu fortification effectively regulated the growth of thermotolerant dominant bacteria and significantly increased the contents of flavor compounds (particularly those with sauce and floral aromas) in fortified Daqu and its fermented crude Baijiu. This study provides an innovative approach for producing high-quality Texiangxin Baijiu using medium-high temperature Daqu, and the findings hold both scientific and practical value for advancing Baijiu quality.</p><p>.</p>

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Fortification of Daqu with the soy sauce-functional fungus Aspergillus oryzae CICC 2339: investigations into Daqu properties and Baijiu brewing outcomes

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月25日

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  • Yougui Yu,
  • Tao Yang,
  • Dongcai Zhu,
  • Jie Li,
  • Lipin Wu,
  • Xinshe Li,
  • Xiuqiong Huang,
  • Zhengpei Chen,
  • Xiangyang Tang

摘要

The comprehensive effects of cross-industry Bioaugmentation with Aspergillus oryzae CICC 2339, derived from bean-based fermented foods, on traditional medium-high temperature Daqu and its fermented crude Baijiu were evaluated, with the aim of providing a scientific basis for optimizing the quality of Texiangxin Baijiu. Application of Aspergillus oryzae CICC 2339 in Daqu fortification effectively regulated the growth of thermotolerant dominant bacteria and significantly increased the contents of flavor compounds (particularly those with sauce and floral aromas) in fortified Daqu and its fermented crude Baijiu. This study provides an innovative approach for producing high-quality Texiangxin Baijiu using medium-high temperature Daqu, and the findings hold both scientific and practical value for advancing Baijiu quality.

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