ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1683374
This article is part of the Research TopicAdvances in Microbial-Based Solutions: Food Coloring, Flavoring and FragranceView all 7 articles
Correlation Baijiu Analysis of Physicochemical Factors, Microbial Communities and Flavor Compounds during the Piling Process of Furou-type Baijiu
Provisionally accepted
Yan Bo Liu1,2,3,4
Huanhuan Geng1,2,3,4Yanyan Tang1,5Pengpeng Zhang1,6Mengjiao Xu1,2,3,4Hongliang Liu7Yonghua Wang7Huawei Li7
Chunmei Pan1,2,3,4*- 1Henan University of Animal Husbandry and Economy, Zhengzhou, China
- 2Henan Province Engineering Technology Research Center of Liquor Style, Zhengzhou, China
- 3Henan Province Brewing special grain development and application Engineering Research Center, Zhengzhou, China
- 4Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Zhengzhou, China
- 5Hubei University of Technology, Wuhan, China
- 6Henan University of Technology, Zhengzhou, China
- 7Henan Caihongfang Distillery Co, Xincai, China
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In order to investigate the correlations among physicochemical factors, microbial communities, and flavor compounds during the fermentation process of Furou-type Baijiu, high-throughput sequencing (Illumina MiSeq platform) and Gas chromatography-mass spectrometry (GC-MS) were employed to analyze dynamic changes in microbial composition and flavor profiles. Redundancy analysis (RDA) and Spearman's correlation coefficients were applied to elucidate the interrelationships among these parameters. The results indicated that the relative abundance of Weissella gradually decreased, whereas that of Acetobacter increased over time. The dominant fungal genus shifted from unclassified_o_Eurotiales to Pichia. During the early fermentation stage (0-20 h), microbial community structure was strongly influenced by acidity and starch content. In contrast, at later stages (30 h and 40 h), temperature, moisture, reducing sugar, and pH exhibited greater impacts. The synthesis of alcohols and esters was significantly associated with variations in the microbial community. This study provides a theoretical foundation for optimizing the production process of Furou-type Baijiu.
Keywords: Furou-type Baijiu, physicochemical factors, microbial communities, Flavor substances, Correlation
Received: 11 Aug 2025; Accepted: 22 Sep 2025.
Copyright: © 2025 Liu, Geng, Tang, Zhang, Xu, Liu, Wang, Li and Pan. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Chunmei Pan, sige518888@163.com
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