Multi-omics analysis-based insights into the microbial community composition & flavor development potentiality of different varieties of sorghum fermented into Sesame flavor Baijiu
- David Ojcius
- May 16
- 1 min read
Highlights
Sesame-flavor Baijiu fermentation was performed using different sorghum varieties.
Microbial interactions affected volatile formation differently in sorghum varieties.
Cultivar-specific physicochemical traits modulate microbial consortia structure.
Sorghum selection can format flavor paradigm and standardize Baijiu quality.
Abstract
Sorghum is a key raw ingredient in the fermentation of Sesame-flavor Baijiu (SFB). However, studies on the microbial and metabolic dynamics of sorghum varieties on SFB fermentation is limited. In this study, microbial and flavor differences during SFB fermentation of three sorghum varieties (Hongyingzi, Hei’e, and Shandong) were analyzed and compared. The physicochemical factors of sorghums influencing bacterial communities were greater than those affecting fungal communities. This is consistent with the finding that bacteria play a dominant role in shaping the differences in microbial community structures during fermentation with different sorghum varieties. In addition, the microbial interactions and their relationship with volatile compounds varied across different sorghum varieties. Meanwhile, the physicochemical factors that govern microbial succession also differed among these sorghum varieties. These variations collectively contribute to the observed differences in fermentation outcomes and product quality. These findings offer insights into the role of raw materials in solid-state fermentation. Specifically, they highlight how microbial dynamics and physicochemical conditions influence the consistency and quality of SFB production.
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