Food and Fermentation Industries >

2026 , Vol. 52 >Issue 15: 90 - 102

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044718

Microbial community succession in stacked fermented grains and its correlation with environmental factors during the 4th and 5th rounds of Jiangxiangxing Baijiu production

  • HAO Yinkun ,
  • ZHANG Suyi ,
  • WANG Songtao ,
  • SHEN Caihong ,
  • PAN Xunhai ,
  • MING Hongmei ,
  • YANG Jun ,
  • ZHOU Yanni ,
  • XIONG Tangyu ,
  • YAO Lan
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  • 1(School of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, China)
    2(Luzhou Pinchuang Technology Co.Ltd., Luzhou 646000, China)
    3(National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China)
    4(Luzhou Laojiao Co.Ltd., Luzhou 646000, China)
    5(Brewing Science and Technology Key Laboratory of Sichuan Province, Sichuan University of Science &Engineering, Yibin 644000, China)

Received date: 2025-10-05

  Revised date: 2025-12-26

  Online published: 2026-08-20

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Abstract

High-throughput sequencing was employed to analyze the succession of the microbial community in stacked fermented grains during the fourth and fifth rounds of Jiangxiangxing Baijiu under mechanized production.A comparative analysis was further conducted to elucidate the differences in microbial communities between the two rounds.By analysising the correlation between microbial communities and environmental factors, a significant correlation was revealed between microbial community succession in stacked fermented grains and environmental factors during the 4th and 5th rounds of Jiangxiangxing Baijiu production.Results showed that the temperature, acidity, and moisture content of the stacked fermented grains increased with the progression of rounds, while the contents of starch and reducing sugars declined.In the fourth round, Kroppenstedtia, Thermoactinomyces, and Thermoascus dominated the microbial community.In the fifth round, the microbial community of stacked fermented grains was primarily dominated by Kroppenstedtia, Thermoactinomyces, and Byssochlamys.Six bacterial genera, including Thermoactinomyces, Acetobacter, and Virgibacillus, and four fungal genera, including Byssochlamys, Monascus, and Kazachstania, showed significant variation differences between the stacked fermented grains microbial communities of the 4th and 5th rounds.Spearman correlation analysis revealed that starch, moisture, and reducing sugars were significantly correlated with microbial succession in the fourth round.In the fifth round, acidity and starch were identified as the key correlated factors.In the fourth round, bacterial genera, including Kroppenstedtia and Virgibacillus correlated positively with esters such as methyl palmitate, while Fungal genera, such as Thermomyces and Thermoascus showed positive correlations with acids like hexanoic acid.In the fifth round, bacterial genera such as Lactobacillus and Acetobacter, along with the fungal genus Monascus, correlated positively with acids and esters.Conversely, fungal genera including Thermoascus, Thermomyces, and Aspergillus were positively associated with furans and their derivatives.Distinct differences exist between the 4th and 5th rounds regarding the interactions among microbial succession, environmental factors, and flavor compounds.These findings provide a theoretical basis for optimizing the stacked fermentation process in Jiangxiangxing Baijiu production.

Key words： Jiangxiangxing Baijiu; stacking fermentation; microbial community structure; environmental factors; flavor compounds; correlation

Cite this article

HAO Yinkun , ZHANG Suyi , WANG Songtao , SHEN Caihong , PAN Xunhai , MING Hongmei , YANG Jun , ZHOU Yanni , XIONG Tangyu , YAO Lan . Microbial community succession in stacked fermented grains and its correlation with environmental factors during the 4th and 5th rounds of Jiangxiangxing Baijiu production[J]. Food and Fermentation Industries, 2026 , 52(15) : 90 -102 . DOI: 10.13995/j.cnki.11-1802/ts.044718

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