Process Regulation of Microbial-Driven Aldehyde Metabolism in Sauce-Flavor Baijiu Fermentation.

ABSTRACT: Aldehyde compounds are crucial for the flavor profile of Baijiu; however, their metabolic interplay with microbial communities remains inadequately understood. This study demonstrates that the dynamics of aldehydes during Sauce-Flavor Baijiu (SFB) fermentation are primarily driven by stage-specific microbial activities. Based on microbial succession patterns, the fermentation process was divided into early (0-7 days) and late (20-30 days) stages. Seven major aldehydes were identified, with furfural being the dominant component, accounting for over 70% of the total aldehyde content. An integrated Environmental-Microbe-Flavor analysis systematically revealed stage-dependent microbial-metabolite interactions. In the early stage, dominant microorganisms such as Fusarium and Apiotrich

SUBMITTER: Chen B 

PROVIDER: S-EPMC12785534 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature