Mechanized production affects temperature-driven fermentation and metabolic characteristics of Jiangxiangxing Baijiu production-Bacteria

Mechanized food production cannot replicate the functional microbial communities of traditional fermentation, resulting in decreased batch stability, management control, and flavor quality. Here, we compared the microbial community succession and metabolomic profiles of traditional and mechanized fermentation in the production of Jiangxiangxing Baijiu, a Chinese liquor.

机械化食品生产无法复刻传统发酵过程中的功能性微生物群落，由此导致批次稳定性、生产管控能力与风味品质均出现下降。本研究针对酱香型白酒（Jiangxiangxing Baijiu）的生产过程，对比了传统发酵与机械化发酵的微生物群落演替及代谢组学特征谱。