Multi-omics reveals glutinous rice varieties shape Baijiu flavor via microbial and metabolic modulation.

ABSTRACT:

Introduction

Glutinous rice significantly influences Baijiu flavor, yet standardized brewing-specific indicators are lacking.

Methods

In this study, metagenomic, metaproteomic, and non-targeted GC-MS analyses of Zaopei, along with HS-SPME-GC-MS analysis of Baijiu, were used to compare the effects of three glutinous rice varieties with distinct nutritional profiles on microbial diversity and flavor formation.

Results

The Wuliangye-specific variety Dajiugu, with high sucrose, high amino acids, and low fatty acids, promoted early growth and metabolic activity of Saccharomycopsis, Enterobacter, and Klebsiella. Functional genera such as Saccharopolyspora, Pediococcus, and Clostridium enhanced fatty acid and ami

SUBMITTER: Zeng J 

PROVIDER: S-EPMC12855538 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature