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

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.