XIE Sankuan, SUN Shouying, ZHANG Jiaojiao, WANG Zengqiang, ZHOU Tao, YANG Panhua, HE Mengchao, REN Junyu, HU Jinghui, CHEN Yuqi, HAN Xinglin
Discovering the core microbiome plays an important role in managing microbial composition and optimizing processes in innovative fermentation systems.High throughput sequencing was used to analyze the microbial succession during the fermentation of Fu-flavor Baijiu, and further reveal the core microbiome of flavor formation and driving fermentation.Results showed that during the stacking and fermentation process in the pit, the dominant bacteria rapidly evolved from Bacillus in the early stage of stacking to Lactobacillus, and the relative abundance of the dominant fungus Issatchenkia gradually increased.The pit mud was dominated by bacteria and fungi belonging to the Caproiciproducers and Issatchenkia genera, respectively.During the fermentation process, a total of 84 flavor compounds were detected, mainly including esters (33), alcohols (17), acids (10), phenols (10), aldehydes (3), and pyrazines (2).In combination with flavor contribution, microbial interaction, and relative abundance, correlation analysis, and regulatory network analysis were used to reveal the core microbiome of 15 kinds of microorganisms in Fu-flavor Baijiu.Among them, there were 8 types of bacteria, namely Caproiciproducens Blvii28_wastewater-sludge_group, Methanobrevibacter, Bacteroides, Staphylococcus, Weissella, Lactobacillus, and Bacillus.There were 6 types of fungi, namely Issatchenkia, Kluyveromyces, Kazachstania, Diutina, Aspergillus, and Saccharomyces.One strain belonged to the Acholeplasma genus.These microorganisms were the main contributors to flavor compounds and drivers of fermentation.
