Research progress on the application of acid-reducing microorganisms in fermented drinks

In recent years, the development of fermented drinks has been hindered due to acidity issues, which had a negative impact on enterprises and sustainable development. The high acidity made the fermented fruit juice muddy and lusterless, and the fruit wine was rough and uncomfortable after drinking. The causes of acid disorders were complex, and the most economical and effective methods to reduce or even eliminate acid in the fermented drinks were the biological acid reduction method. It directly used microorganisms to degrade acid, which could improve the flavor and biological activity of fermented drinks while ensuring the quality of raw materials, and had the characteristics of remarkable effect and low cost. In this paper, acid-reducing bacterium with organic acids such as lactic acid and malic acid as carbon sources and acid-reducing yeast with malic acid and citric acid as carbon sources were reviewed, and the mechanism of acid-reducing by bacterium and yeast were elaborated, and the application progress of acid-reducing microorganisms in fermented fruit juice, fruit wine and Baijiu was summarized, so as to provide a new perspective for the research and application of acid-reducing microorganisms in fermented drinks.