Metaproteomic analysis of microbial community in Zaopei for Chinese Baijiu production

ABSTRACT: Currently, Baijiu production is performed with different varieties of sorghum that vary considerably in price. Although studies have shown that sorghum varieties affect Baijiu quality, the specific effects of sorghum varieties on Baijiu fermentation have not been thoroughly studied. By using multiple-omics analyses, we compared the fermentation process and final quality of Baijiu brewed from four representative sorghum varieties and identified the involved microbial mechanisms. In addition to providing insight into Baijiu fermentation mechanisms, the results can guide the selection of suitable raw materials for production and future breeding of high quality varieties.

ORGANISM(S): Escherichia Coli

SUBMITTER: Maoke Liu  

PROVIDER: PXD037349 | iProX | Thu Apr 20 00:00:00 BST 2023

REPOSITORIES: iProX