The insight into instability mechanism of Jiangxiangxing <i>Baijiu</i> fermentation and the key functional regulation of <i>Schizosaccharomyces pombe</i>.

ABSTRACT: Jiangxiangxing Baijiu (JXXB) suffers from quality instability due to its complex spontaneous fermentation. This study compared fermented grains from excellent (Group-E) and normal (Group-N) workshops, identifying 28 volatiles as distinguished substances for quality. The core functional species were revealed by integrated meta-genomic and meta-transcriptomic sequencing analysis. Moreover, Schizosaccharomyces pombe and Acetilactobacillus jinshanensis were demonstrated as key functional contributors, while only Schi. pombe was highlighted active participation in both heap fermentation and pit fermentation. Notably, the proportions and doses of the functional yeasts, particularly Schi. pombe, were higher in Group-E, resulting in the higher quality. Furthermor

SUBMITTER: Shi G 

PROVIDER: S-EPMC12524166 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature