Microbial community and flavor analyses of fermented grains of Furou-type Baijiu.

ABSTRACT:

Introduction

In this study, we used single-molecule real-time sequencing to investigate the microbial community structure of jiuqu, pit mud, and fermented grains, before and after cellaring, in the brewing environment.

Methods

We detected the volatile flavor substances in the fermented grains using gas chromatography-mass spectrometry (GC-MS), and examined the changes in microbial community structure, before and after cellaring, as well as the correlation between flavor and microorganisms in Furou-type Baijiu. At the same time, the microbial traceability technique was used to investigate the contribution of fermented grains to the brewing microbiota, before and after cellaring.

Results and discussion

The results showed that the microbial diversity and richness of the

SUBMITTER: Tang Y 

PROVIDER: S-EPMC12722865 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature