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May 26, 2026Foods1 citationsOpen Access

Spatial Heterogeneity of Microbial Communities in Baijiu Fermentation

Investigating the Spatial Heterogeneity of Microbial Communities and Flavor Compounds During the First Fermentation Stage of Sauce-Flavor Baijiu

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Authors

FWFangling WenFLFeifei LuYZYuanzhang Zhao

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Overview

Investigating microbial communities and flavor compounds in the first fermentation stage of baijiu, revealing important metabolic correlations.

Key Points

  • This work aims to investigate the spatial distribution of microbial communities and their intrinsic relationship with flavor compounds during the first fermentation stage of baijiu.
  • Analyzed microbial communities and volatile compounds across different layers of the fermentation pit.
  • Measured acidity and ethanol content at varying depths of the fermentation grains.
  • Conducted correlation analysis to explore associations between microbial taxa and flavor compounds.
  • Lactobacillus was predominant in all layers, while Trichosporon and Pichia showed spatial stratification.
  • Nonanal was identified as a key flavor compound in the bottom layer, with phenolic compounds in the middle layer and isoamyl acetate in the upper layer.
  • Significant correlations were found between specific microbial taxa and ester accumulation, suggesting metabolic differentiation.
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Cite This Study

Wen et al. (2026) studied this question.

synapsesocial.com/papers/6a153b00b5d9c58d83e8d3cdhttps://doi.org/10.3390/foods15111849
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region2024 · 19 citations
  2. 2Correlation Between Bacterial Diversity and Flavor Compounds in Hengshui Laobaigan Baijiu2026
  3. 3Analysis of the Dynamic Changes and Correlations of Microbial Communities and Flavor Compounds in the Fermenting Mash of Composite-Aroma Baijiu2026
  4. 4Analysis of microbial community succession and its metabolic characteristics in the first and second rounds of cave-brewed sauce-flavor Baijiu2024 · 10 citations
  5. 5Characterization of fermentation parameters, volatile compounds and microbial community structure of fermented grains in the upper and lower layers during strong-flavor Baijiu fermentation2025