Effect of Intensified Fermentation with <i>Wickerhamomyces anomalus</i> on Fungal Community Structure of Fermented Grains and Flavor Compounds of <i>Xiaoqu Baijiu</i>.

ABSTRACT: In order to explore the effect of Wickerhamomyces on the production of flavor compounds in Xiaoqu Baijiu (XQBJ), this study examined the correlation between the fungal communities in Xiaoqu and ester compounds. It was hypothesized that Wickerhamomyces contributes to the aroma of Xiaoqu. Intensified fermentation methods were used to validate the role of Wickerhamomyces anomalus in XQBJ brewing. Compared to traditional Xiaoqu, intensified fermentation significantly increased the acidity of fermented grains and starch utilization rate (p < 0.05). The fungal communities in fermented grains were analyzed by high-throughput sequencing technology. The dominant fungi in both control and test groups were Saccharomyces, Cyberli

SUBMITTER: Deng J 

PROVIDER: S-EPMC12524076 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature