Systematically exploring and evaluating core fungal composition and their flavor profile in fermented grains of Jiang-flavor baijiu.

ABSTRACT: Fungi play critical roles in the production of flavors during pit fermentation. To date, however, knowledge regarding core fungi in JFB remains limited. This study aimed to identify core fungi and evaluate their fermentation performance. Based on criteria including abundance, distribution range, interaction strength, and flavor-producing capacity, Zygosaccharomyces, Aspergillus, Millerozyma, and unclassified Dipodascaceae were identified as core fungi. Dominant species A. niger m6 and Z. pseudobailii J71 exhibited high metabolic activities. Co-culture systems of Saccharomyces cerevisiae J73 with Z. pseudobailii (SZ 1:10) and with A. niger (SA 1:0.1) enhanced the production of alcohols, acids, and esters. Compared with D35, the

SUBMITTER: Zeng X 

PROVIDER: S-EPMC12495348 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature