Unraveling the multiple interactions between phages, microbes and flavor in the fermentation of strong-flavor Baijiu.

ABSTRACT: The fermentation process of strong-flavor Baijiu represents a complex and unique ecosystem, characterized by the involvement of various microorganisms that drive intricate biochemical reactions, ultimately contributing to the distinct flavor profile of the Baijiu. Viruses may affect the succession of microorganisms and thus affect the style and quality of the product. However, the interaction between viruses and microorganisms during the fermentation of Baijiu is still unclear. Here we combined viral metagenomics and amplicon sequencing, physicochemical analysis, and GC-MS detection with temporal sampling to study the dynamics of viral and microbial communities, physicochemical properties, and flavor compounds during strong-flavor Baijiu fermentation. Viral metagenomic analysis revealed 51

SUBMITTER: Zhang H 

PROVIDER: S-EPMC11883080 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature