Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids

. Correlation analysis showed that pH, starch and reducing sugars were the main drivers in the pre-fermentation phase. Concurrently, Various amino acids, such as Val and Glu, accumulate while also promoting the succession of Baijiu microbiota and the production of flavouring substances. This results will provide a certain theoretical basis for the standardised production of Baijiu.