Food and Fermentation Industries >

2026 , Vol. 52 >Issue 17: 102 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045175

Regulation of microbial community structure and metabolism in rice-flavor Baijiu fermentation by yeast-fortified Xiaoqu

  • LEI Yu ,
  • YUE Dehong ,
  • LIAO Zuyue ,
  • QIN Zeguang ,
  • ZHENG Yifu ,
  • WU Qun
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  • 1(Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Guilin Xiangshan Distillery Co.Ltd., Guilin 541500, China)

Received date: 2025-11-14

  Revised date: 2026-01-06

  Online published: 2026-09-21

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Abstract

The quality of rice-flavor Baijiu is highly dependent on Xiaoqu fermentation.However, the microbial community in the traditional natural fermentation system is complex and greatly influenced by the environment, especially the stability of yeast community is easily affected.Among them, yeast can significantly affect the community dynamics and stability of the fermentation system by mediating resource competition and metabolic interaction, which leads to the difficulty in controlling flavor metabolism in the fermentation process and restricts the improvement of Baijiu quality.In order to solve the above problems, this study fortified the Xiaoqu by incorporating Pichia kudriavzevii and Wickerhamomyces anomalus during the traditional production process, and applied the fortified Xiaoqu in Baijiu fermentation.The results showed that the yeast diversity of fortified Xiaoqu was significantly increased, and the microbial community structure of the fermentation system could be effectively optimized after the application of fortified Xiaoqu.The network analysis showed that the microbial interaction increased during the fermentation process.Flavor detection and metabolic function prediction show that yeast-fortified Xiaoqu can significantly increase the content of esters in the fermentation system by enhancing the synthesis of carbonylesterase in yeast community.This study provides theoretical basis and technical support for the modernization of traditional fermentation technology of rice-flavor Baijiu.

Key words： rice-flavor Baijiu; fortified Xiaoqu; microbial community structure; flavor substances; microbial interactions

Cite this article

LEI Yu , YUE Dehong , LIAO Zuyue , QIN Zeguang , ZHENG Yifu , WU Qun . Regulation of microbial community structure and metabolism in rice-flavor Baijiu fermentation by yeast-fortified Xiaoqu[J]. Food and Fermentation Industries, 2026 , 52(17) : 102 -111 . DOI: 10.13995/j.cnki.11-1802/ts.045175

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