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<p>Sauce-flavor Baijiu, a traditional Chinese liquor with deep cultural and economic value, derives its unique aroma from microbial metabolic activities. However, low pyrazine content limits its functional properties and market competitiveness. In this research, a multi-omics approach was employed to investigate the succession patterns of microorganisms during the fermentation process of sauce flavor Baijiu. Concurrently, the dynamic variations of pyrazines and other flavor-contributing compounds were analyzed. By integrating core microorganisms’ abundance, flavor-producing potential, and interaction patterns, we constructed a synthetic microbial community. This community is composed of <i>Pichia kudriavzevii</i>, <i>Saccharomyces cereviceae</i>, <i>Zygosaccharomyces bailii</i>, <i>Schizosaccharomyces pombe</i>, <i>Lactobacillus acetotolerans</i>, <i>Bacillus amyloliquefaciens</i>, and <i>Bacillus subtilis</i>. Synthetic microbial community inoculation increased total pyrazines by 2.1-fold (<i>P</i> &lt; 0.01) and esters by 35%, with sensory evaluations confirming enhanced ‘sauce aroma’ and ‘lingering fragrance.’ This work has constructed a synthetic microbial community for enhancing pyrazines metabolism in sauce-flavor Baijiu. This construction of the synthetic microbial community provides a novel and effective strategy for enhancing the quality of sauce flavor Baijiu, thereby playing a pivotal role in promoting the optimization and development of the sauce flavor Baijiu production process. Moreover, this strategy offers a novel paradigm for precision modulation of traditional fermented foods.</p>

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Construction of synthetic microbial community for pyrazines metabolism in sauce-flavor Baijiu

  • 期刊论文

  • 发表日期：

    2025年3月14日

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  • Xueshan Wang,
  • Guizhen Liu,
  • Yenan Chen,
  • Weijie Dong,
  • Zhongrui Su,
  • Minwan Liu,
  • Na Xu,
  • Xinli Song,
  • Hui Lv,
  • Xiaohui Feng,
  • Zhongguan Sun,
  • Wei Tan,
  • Yufu Zhang,
  • Hongxia Zhang,
  • Xuesen Pan,
  • Yan Xu

摘要

Sauce-flavor Baijiu, a traditional Chinese liquor with deep cultural and economic value, derives its unique aroma from microbial metabolic activities. However, low pyrazine content limits its functional properties and market competitiveness. In this research, a multi-omics approach was employed to investigate the succession patterns of microorganisms during the fermentation process of sauce flavor Baijiu. Concurrently, the dynamic variations of pyrazines and other flavor-contributing compounds were analyzed. By integrating core microorganisms’ abundance, flavor-producing potential, and interaction patterns, we constructed a synthetic microbial community. This community is composed of Pichia kudriavzevii, Saccharomyces cereviceae, Zygosaccharomyces bailii, Schizosaccharomyces pombe, Lactobacillus acetotolerans, Bacillus amyloliquefaciens, and Bacillus subtilis. Synthetic microbial community inoculation increased total pyrazines by 2.1-fold (P < 0.01) and esters by 35%, with sensory evaluations confirming enhanced ‘sauce aroma’ and ‘lingering fragrance.’ This work has constructed a synthetic microbial community for enhancing pyrazines metabolism in sauce-flavor Baijiu. This construction of the synthetic microbial community provides a novel and effective strategy for enhancing the quality of sauce flavor Baijiu, thereby playing a pivotal role in promoting the optimization and development of the sauce flavor Baijiu production process. Moreover, this strategy offers a novel paradigm for precision modulation of traditional fermented foods.