Illuminating the Patterns of Fungal Community Succession, Physicochemical Properties, Volatiles and Their Relationships in Fermented Grains for the Production of Chinese Strong-Flavor Baijiu.

ABSTRACT: Fermented grains (FGs) for Chinese strong-flavor Baijiu (CSFB) serve as both microbial habitats and flavor sources, yet the correlations among fungal communities, physicochemical properties, and volatiles during long-term fermentation remain insufficiently understood. To address this gap, this study employed Illumina HiSeq high-throughput sequencing, physicochemical analysis, and GC-MS for systematic investigation. Fermentation was divided into early, middle, and late stages based on FGs' physicochemical dynamics and eukaryotic microbial diversity. A total of 9 fungal phyla and 195 genera were detected, with 12 dominant genera (e.g., Thermoascus, Aspergillus, Kazachstania). Forty-seven volatiles were identified, showing increasing diversity and richness. Redundancy Ana

SUBMITTER: Wang Y 

PROVIDER: S-EPMC12897240 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature