The pit mud in fermentation cellar is a complex ecosystem that hosts diverse microbial communities that contribute to the production of Chinese strong-flavor Baijiu. However, the microbial ecology of
This study focused on the bacterial community during the Xin-flavor baijiu brewing, which contains three continuous brewing stages, namely saccharification, stacking, and fermentation.Then DNA was ext
In this comprehensive study, we integrated metagenomic sequencing with rigorous physicochemical analysis to unravel the pivotal role of functional microorganisms in the pit mud during the intricate Ba
