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Process Principles and Engineering of Solid-State Fermentation of Baijiu

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Science and Engineering of Chinese Liquor (Baijiu)

Abstract

Solid-state fermentation is defined as the growth of microorganisms on moist solid substrates without free-flowing water [1–4] (Fig. 4.1). Solid-state fermentation was widely used for thousands of years in Asia to produce beverages and foods such as Baijiu, soy sauce, miso, vinegar, and Tempe [2, 5–7]. Many traditional solid-state fermentations are spontaneous processes with a mixture of yeasts, bacteria, and molds from the natural flora, which run without process control. Poor understanding of these fermentation processes, especially that of their engineering aspects, hampers the modernization needed to improve process safety, product quality, and production efficiency.

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Acknowledgements

This work was supported by the National Natural Science Foundation of China (22108101) and Chinese Baijiu Industrial Technology Innovation Strategic Alliance.

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Authors and Affiliations

  1. Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China

    Guangyuan Jin & Yan Xu

  2. The Key Laboratory of Industrial Bio-technology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China

    Guangyuan Jin & Yan Xu

  3. State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China

    Guangyuan Jin & Yan Xu

  4. Bioprocess Engineering, Wageningen University and Research, P.O. Box 16, Wageningen, The Netherlands

    Yang Zhu, Arjen Rinzema & Rene Wijffels

  5. School of Biotechnology, East China University of Science and Technology, Shanghai, China

    Yang Zhu

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  1. Guangyuan Jin
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  2. Yang Zhu
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  3. Arjen Rinzema
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  4. Rene Wijffels
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  5. Yan Xu
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Correspondence to Guangyuan Jin .

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  1. Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China

    Yan Xu

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Jin, G., Zhu, Y., Rinzema, A., Wijffels, R., Xu, Y. (2023). Process Principles and Engineering of Solid-State Fermentation of Baijiu. In: Xu, Y. (eds) Science and Engineering of Chinese Liquor (Baijiu). Springer, Singapore. https://doi.org/10.1007/978-981-19-2195-7_4

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