It is now understood that n-propanol, a higher alcohol constituent in Baijiu, significantly impacts its overall quality. Excessive levels can impart a spicy and bitter taste, necessitating strict control. Despite its importance, the precise mechanism underlying the production of high-content n-propanol in Baijiu brewing and the specific microorganisms responsible for this process remain unclear. This study isolated Lentilactobacillus diolivorans ZX6, known for its high n-propanol production, from Baijiu fermented grains using a modified MRS (SMRS) enrichment medium and gas chromatography detec...
