Bacteria communities in fermented sorghum grains

In the current Baijiu production process, there are various varieties of sorghum that are used and their prices differ considerably. Although studies have shown that sorghum varieties affect Baijiu quality, the effects of sorghum varieties on Baijiu fermentation have not been thoroughly studied. By using multiple-omics analyses, we compared the quality of Baijiu brewed from four representative sorghum varieties and revealed the microbial mechanisms involved. Besides providing insight into Baijiu fermentation mechanisms, the results also allow for the selection of suitable raw materials for production and breeding of high quality varieties for the future.