Fungal Interactions Strengthen the Diversity-Functioning Relationship of Solid-State Fermentation Systems.

ABSTRACT: Traditional fermentation processes are driven by complex fungal microbiomes. However, the exact means by which fungal diversity affects fermentation remains unclear. In this study, we systematically investigated the diversity of a fungal community and its functions during the multibatch Baijiu fermentation process. Metabolomics analysis showed that the metabolic profiles of the Baijiu were enhanced with an increase in the fermentation time, as determined from the characteristic volatile flavors. High-throughput sequencing technology revealed that the major fungal species involved in sauce-flavor Baijiu fermentation are Pichia sp. (41.75%, average relative abundance), Saccharomyces sp. (13.07%), thermophilic species (9.16%), Monascus sp. (6.80%), As

SUBMITTER: Zhang H 

PROVIDER: S-EPMC9426468 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature