Metagenomics-based analysis of microbial community structure and functional differences in fermented grains of Jiang-flavored baijiu from different production regions and policy recommendations for industrial development.

ABSTRACT:

Introduction

Recently, some regions that originally focused on strong-flavor baijiu production started producing Jiang-flavored baijiu, providing a new perspective for studying the dynamic changes in the microbial community during brewing.

Methods

This study used second-round fermented grains of Jiang-flavored baijiu from three Guizhou production regions (Renhuai, Duyun, and Bijie). By applying metagenomics technology and various analytical and statistical methods, we analyzed the community structures of bacteria and fungi in fermented grains, their functional genes, and their correlations with environmental factors.

Results

We identified 1063 bacterial genera and 411 fungal genera. Although the dominant microbial species were similar across regions, their relative ab

SUBMITTER: Shen J 

PROVIDER: S-EPMC12307490 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature