Multiomics analysis of microbial succession and flavor formation mechanism during the fermentation process of Maotai-flavour Baijiu
Year: 2025
Type: article
Abstract: This study employed metagenomics and metabolomics techniques to investigate the complex relationship between microbial succession and the formation of flavor compounds during the fermentation process of Maotai-flavour Baijiu. By analyzing the physicochemical indicators, microbial diversity, and changes in volatile compounds during seven rounds of stacking fermentation and pitting fermentation, the microbial functions and metabolic contributions at different fermentation stages were revealed. The results show that the microbial diversity in stacking fermentation is relatively high, mainly decomposing macromolecular substances by secreting amylase and protease. Pitting fermentation is dominated by anaerobic microorganisms, which promote the accumulation of key flavor substances, such as esters, alcohols, and acids, through glycosyltransferase and esterification reactions. This study elucidated the multi-stage, synergistic mechanism of flavor formation in Moutai flavor liquor from the perspective of microbial ecology and metabolomics, providing a theoretical basis for the precise regulation of the traditional brewing process.
Source: Food Chemistry X
Authors: Xin Shi, Chenming Fan, Ming Hui, Qing Tian, Fangli Zhang, Chunmei Pan
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W4415900783