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Systematically exploring and evaluating core fungal composition and their flavor profile in fermented grains of Jiang-flavor baijiu

Summary

Baijiu is a traditional Chinese alcohol made through complex fermentation involving many microorganisms. This study identified four key fungal groups that are most important for creating the desired flavors. When certain fungi were grown together with yeast, they produced higher amounts of desirable flavor compounds like esters and alcohols. These findings help scientists understand how to improve baijiu quality and consistency by using controlled combinations of microorganisms.

Background

Jiang-flavor baijiu (JFB) is a traditional Chinese fermented food with complex microbial communities that produce thousands of flavor substances. Fungi play critical roles during pit fermentation, but knowledge of core fungi in JFB remains limited, hindering consistent product quality.

Objective

This study aimed to identify core fungi in JFB fermented grains based on integrated analysis of abundance, distribution range, interaction strength, and flavor-producing capacity, and to evaluate their fermentation performance through isolation and cultivation.

Results

Four core fungal genera were identified: Zygosaccharomyces, Aspergillus, Millerozyma, and unclassified Dipodascaceae. Co-culture systems of Saccharomyces cerevisiae with Z. pseudobailii (1:10 ratio) and A. niger (1:0.1 ratio) enhanced production of alcohols, acids, and esters compared to pure cultures and fermented grain samples.

Conclusion

This study provides the first comprehensive identification and evaluation of core fungi in JFB using integrated four-dimensional criteria, establishing a foundation for constructing synthetic microbial communities and elucidating microbial interaction mechanisms in baijiu flavor production.
  • Published in:Food Chemistry X,
  • Study Type:Experimental Research,
  • Source: PMID: 41049093, DOI: 10.1016/j.fochx.2025.103067
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