To explore the metabolic difference of liquid Baijiu by multi-strain mixed fermentation, the process conditions of liquid Baijiu by multi-strain mixed fermentation were optimized by uniform design experiment, and the differential extracellular metabolites of liquid Baijiu fermentation broth were analyzed based on non-targeted metabolomics.Uniform experimental results showed that the optimal process conditions for the production of ester content of liquid fermentation Baijiu by multi-strain mixed fermentation were ratio of 5.3∶1, amount of 0.006 5 g/g for Saccharomyces cerevisiae, inoculation amount of 1.9% for Lacticaseibacillus casei, and yeast inoculation time of 23.5 h, Lacticaseibacillus casei was added at the beginning of fermentation.In the experimental group (the optimal condition group obtained by uniform design experiment, ZY group) and the control group (only Saccharomyces cerevisiae, JM group), non-targeted metabolomics analysis showed that a total of 1 261 differential metabolites were detected, and 82 metabolites were annotated in KEGG database, including 30 lipids, 12 nucleic acids, 11 peptides, and 4 carbohydrates.Meanwhile, a total of 1 179 metabolic compounds were annotated in HMDB database, including 324 organic acids and their derivatives, 270 lipids and lipid molecules, 156 organic heterocyclic compounds, and 92 organic oxides.Compared with JM group, the contents of key metabolites related to flavor, such as aspartic acid, L-asparagine, adenine, deoxyadenosine, guanine, guanine, L-serine, and taurocholic acid increased in ZY group.The results of non-targeted metabolomics analysis showed that multi-strain mixed fermentation can promote generation of the main flavor substances during liquid Baijiu fermentation.The results of uniform design experiment and non-targeted metabolomics analysis provide a theoretical basis for improving the quality of liquid Baijiu by multi-strain mixed fermentation.
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