Food and Fermentation Industries >

2026 , Vol. 52 >Issue 8: 308 - 318

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043520

Effects of Schizosaccharomyces pombe JM2-5 bioaugmentation on microbial community and flavor profile of Nongxiangxing Baijiu Daqu

  • CHEN Xiaosong ,
  • LIU Jie ,
  • ZOU Wei ,
  • YANG Haiquan
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  • 1(School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644005, China)
    2(Anhui Linshui Liquor Co.Ltd., Luan 237471, China)
    3(Liquor Making Biotechnology and Intelligent Manufacturing of Key Laboratory of China National Light Industry, Yibin 644005, China)
    4(School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2025-06-09

  Revised date: 2025-09-12

  Online published: 2026-05-07

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Abstract

The esterase-producing yeast Schizosaccharomyces pombe JM2-5 was applied to the production of Nongxiangxing Baijiu Daqu, aiming to enhance the quality of Daqu, thereby improving the overall quality of Nongxiangxing Baijiu.In this study, Illumina Miseq sequencing, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and physicochemical analyses were employed to investigate the microbial communities, flavor compounds, and physicochemical properties about naturally fermented Daqu (control group) and fortified Daqu (experimental group).Difference analysis and correlation analysis were combined to elucidate the targeted regulation of microbial fortification on Daqu fermentation and the metabolic associations of characteristic differential flavor compounds.After bioaugmentation with the esterase-producing yeast Schizosaccharomyces pombe JM2-5, the fungal community diversity and overall microbial abundance in the fortified Daqu were significantly enhanced.The relative abundances of key functional microorganisms associated with liquefying activity and esterifying activity, such as Weissella, Pichia, and Aspergillus, were also increased to varying degrees.The esterification and liquefaction capacities of the enhanced Daqu were notably enhanced, while the acidity was significantly reduced.The content of flavor compounds in the fortified Daqu was significantly increased, with significant increases in the types and contents of esters and pyrazines.Notably, the contents of eight characteristic flavor substance, including phenylethyl alcohol, ethyl hexanoate, and tetramethylpyrazine, were significantly elevated.The bioaugmentation of Daqu with the esterase-producing yeast S.pombe JM2-5 optimized the microbial community, increased the abundance of related microorganisms, significantly enhanced enzyme activities, increased the content of flavor compounds, and reduced acidity.This study provides an effective approach for improving the quality and flavor of Daqu and optimizing the brewing process.

Key words： Schizosaccharomyces pombe; bioaugmentation; Daqu; high-throughput sequencing

Cite this article

CHEN Xiaosong , LIU Jie , ZOU Wei , YANG Haiquan . Effects of Schizosaccharomyces pombe JM2-5 bioaugmentation on microbial community and flavor profile of Nongxiangxing Baijiu Daqu[J]. Food and Fermentation Industries, 2026 , 52(8) : 308 -318 . DOI: 10.13995/j.cnki.11-1802/ts.043520

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