Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids.

ABSTRACT: Taorong-type Baijiu is an innovative flavour of Baijiu, its fermentation pattern and its response mechanism with amino acids are not clear. Therefore, shotgun metagenomics and metabolomics were combined to analyse this issues. The results showed that the fermentation process could be divided into three phases, the microbial diversity exhibited an initial increase, followed by a subsequent decrease, reaching a peak at 7 d. Pichia kudriavzevii, Paecilomyces variotii and Ligilactobacillus acidipiscis were the dominant microorganisms in the pre-fermentation phase, while in the middle and late-fermentation the dominant microorganisms shifted to Acetilactobacillus jinshanensis and Lactobacillus acetotolerans. Correlation analysis showed that pH, starch and redu

SUBMITTER: Liu Y 

PROVIDER: S-EPMC12451360 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature