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As the core saccharification agent in traditional Chinese brewing processes, Daqu plays an irreplaceable role in Baijiu production due to its complex microbial community and multifunctional enzyme system. This review begins by outlining the application scenarios and characteristics of saccharification agents in both Eastern and Western brewing industries. Subsequently, based on the research of microbiology, genomics, proteomics, etc., this review elaborates on the diversity of microorganisms and enzymes with saccharifying function in Daqu, along with the roles of Daqu in saccharification. Finally, strategic approaches are proposed, including utilizing multi-omics technologies to elucidate the functional mechanisms of Daqu during brewing and enhancing the integration of mechanism research with industrial practice, which may provide references for the innovative development of saccharification agents in the brewing industry.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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