Novel Sealing Method Enhances Microbial Diversity and Flavor Metabolites during the Fermentation of Luzhou-Flavor Liquor

This study explores the microbial succession and metabolite changes during solid-state fermentation of Luzhou-flavor liquor in two types of pits: a traditional sealing pit (TSP) and a novel sealing pit (NSP) equipped with a stainless-steel cover, real-time monitoring, and an annular liquid-filled sealing trough. The results revealed that NSP enhanced microbial diversity and facilitated the production of a higher concentration and variety of flavor compounds compared to TSP. The microbial communities in NSP exhibited greater complexity and stronger correlations with flavor compounds. Although TSP contained a greater number of core microbial genera (28) than NSP (17), fewer of these genera were strongly correlated with flavor compounds. This difference may explain the higher fermentation efficiency and the development of more distinctive flavor profiles in NSP. Our findings suggest that the novel sealing method improves fermentation quality by fostering a favorable microbial environment, thus enhancing the overall flavor and aroma characteristics of the liquor.