Application of in Simulated Solid-State Fermentation for Production: Changes of Microbial Community Structure and Flavor Metabolism.

is conducive to the synthesis of ester compounds in brewing the Chinese liquor ; esters are crucial for the quality of . In this study, simulated solid-state fermentation for production was used to explore whether artificial addition of could improve the flavor substance in , and the underlying mechanisms. Two experimental groups were studied, in which Y3604 (Group A) and YF1503 (Group B) were added, respectively; in the control group (Group C), no was added. Adding strain Y3604 increased the content of esters in fermentation samples, especially ethyl acetate and ethyl caproate, and reduced the content of higher alcohols. Adding strain YF1503 had little effect on the ester content but decreased the content of higher alcohols. The diversity and abundance of prokaryotic genera in Group A and B samples were similar, but there were some differences compared with Group C. The correlations of genera in Group A or B samples were simple compared with group C. Although the predominant eukaryotic genera in the three groups were consistent, the abundance of each gene varied among groups. Based on our findings, bioaugmentation of fermentation with will change the ethyl acetate content and cause changes in the levels of other flavor substances. We suggest that the changes in flavor substances caused by the addition of are mainly due to changes in the microbial community structure that result from the addition of .