Occurrence, Diversity, and Character of in the Solid Fermentation Process of Strong Aromatic Liquors.

Strong aromatic liquors, also known as strong aromatic (SAB) in China, are manufactured by solid fermentation, with a multi-microbe mixing and cooperative fermentation process that uses as a brewing starter. have a specific action in food fermentation, such as soybean and wine, and more recent studies have found play important roles in the SAB making industry. This review describes the diversity, functionality, and influence of in , pit mud, , within making processes of SAB. Furthermore, aromatic flavor components from the metabolism of SAB are discussed in this review. Ultimately, the resulting improvements and deeper understanding will benefit practical efforts to apply representatives of in improving the quality of SAB as well as biological control of the micro-ecological environment of brewing.