A review on Microbial community during fermentation

Author(s): Xian Hu

During the solid-state fermentation (SSF) of Maotai-flavor Baijiu, the microbial makeup and environmental conditions can have a significant impact on community succession. The dominating microorganisms and the development of the microbial community structure during the early fermentation of Maotai-flavor Baijiu were identified in this study using high-throughput sequencing. For the link between physicochemical elements and fermented microorganisms, a correlation study was conducted. The findings demonstrated that throughout the heap fermentation process of Maotai-flavor Baijiu, microorganisms were visibly increased and the variety of bacteria and fungus showed a negative trend. The variety of fungus in the pit fermentation process did, however, grow. In the first fermentation of Maotai-flavor Baijiu, Lactobacillus, Pichia, and Saccharomyces were the predominate bacteria. In the heap fermentation, lowering sugar was the primary driving force for microbial succession, while acidity, alcohol, and temperature were the primary driving forces in the pit fermentation, according to the redundancy analysis. In the first fermentation of Maotai-flavor Baijiu, this study demonstrated the microbial succession and its associated environmental conditions. This information will improve our understanding of the process of solid-state liquor fermentation.