Application of indigenous <i>Saccharomycopsis fibuligera</i> for light-flavor Baijiu fermentation: Changes of microbial community and flavor metabolism.

ABSTRACT: Ethyl acetate, a characteristic flavor compound in light-flavor Baijiu (LFB), plays a pivotal role in defining its sensory profile. Insufficient concentrations in fermented grains may diminish the quality of Baijiu. Indigenous microbial bioaugmentation has proven effective in improving Baijiu quality by reshaping microbial community and modulating flavor metabolism within fermentation ecosystems. This study investigated the effects of Jiuqu fortified with an indigenous Saccharomycopsis fibuligera Y162 on the microbial community, physicochemical parameters, and volatile compound profiles throughout the fermentation of LFB. Results demonstrated a significant increase in ethyl acetate content in both original Baijiu and fermented grains, alongside pronounced fungal community res

SUBMITTER: Tang J 

PROVIDER: S-EPMC11926691 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature