Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation

Higher alcohol, as an inevitable product of fermentation, plays important role in the flavor and quality Baijiu. However, relationship between complex microbial metabolism formation higher alcohols rice-flavor Baijiu was not clear. To investigate microorganisms alcohol production, two fermentation mashes inoculated with starters from Heyuan Jinhuangtian Liquor Co., Ltd. (Heyuan, China) JM Guangdong Changleshao (Meizhou, CM, respectively, significant differences profiles during were selected. In general, presented a rapid accumulation early stages, especially JM, faster increases than those CM. As for their precursors including amino acids, pyruvic acid ketoacids, variations observed fermentation. Metagenomic results indicated that Saccharomyces cerevisiae Rhizopus microsporus present throughout brewing process relative abundance R. significantly The may contribute to regulation