Work

Systematically exploring and evaluating core fungal composition and their flavor profile in fermented grains of Jiang-flavor baijiu

Year: 2025

Type: article

Abstract: Fungi play critical roles in the production of flavors during pit fermentation. To date, however, knowledge regarding core fungi in JFB remains limited. This study aimed to identify core fungi and evaluate their fermentation performance. Based on criteria including abundance, distribution range, interaction strength, and flavor-producing capacity, Zygosaccharomyces , Aspergillus , Millerozyma , and unclassified Dipodascaceae were identified as core fungi. Dominant species A. niger m6 and Z. pseudobailii J71 exhibited high metabolic activities. Co-culture systems of Saccharomyces cerevisiae J73 with Z. pseudobailii (SZ 1:10) and with A. niger (SA 1:0.1) enhanced the production of alcohols, acids, and esters. Compared with D35, the contents of certain flavor compounds were significantly higher in the SA and SZ co-culture systems. Collectively, this study firstly provides comprehensive exploration and evaluation of core fungi in JFB, establishing a preliminary foundation for constructing synthetic microbial communities and elucidating microbial interaction mechanisms during the production of baijiu flavors. • Core fungi were identified and verified based on integrative analysis. • Zygosaccharomyces and Aspergillus were cultured core fungi. • High ratio (SZ1:10) and low ratio (SA = 1:0.1) enhanced alcohols, acids, esters production. • Contents of certain flavors in SA and SZ were higher than those in sample D35.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103067