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International Journal of New Developments in Engineering and Society, 2023, 7(4); doi: 10.25236/IJNDES.2023.070409.

Study on the function and mechanism of lactic acid bacteria in the brewing process of Baijiu


Lei Yang1, Dan Huang1,2, Zijian Li1,2

Corresponding Author:
Zijian Li

1College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China

2Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, 644000, China


As the main dominant functional microorganism in the brewing process of Chinese Baijiu, lactic acid bacteria influences and determines the composition of microbial community structure, function, and enzyme profile in the Baijiu brewing process to a certain extent. Based on the important position and functional role of lactic acid bacteria in Chinese Baijiu and the progress of microbial analysis and detection technology, the research on lactic acid bacteria has become more and more in-depth in recent years. This paper reviews the research progress of lactic acid bacteria in the Chinese Baijiu brewing process in recent years, and e lactic acid bacteriaorates on the functional role and mechanism of lactic acid bacteria in Baijiu brewing process, aiming to provide theoretical reference for the research of lactic acid bacteria in Baijiu brewing process.


lactic acid bacteria; Baijiu; functional mechanism; functional contribution

Cite This Paper

Lei Yang, Dan Huang, Zijian Li. Study on the function and mechanism of lactic acid bacteria in the brewing process of Baijiu. International Journal of New Developments in Engineering and Society (2023) Vol.7, Issue 4: 51-59. https://doi.org/10.25236/IJNDES.2023.070409.


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