Effects of properties on the microbial community and their metabolites in fermented grains in Baijiu fermentation system.

is the natural starter for Nong-flavor Baijiu brewing. The effects of properties on the microbial community succession and their metabolites in fermented grains (FG) during Baijiu brewing were determined. These results showed that the effect of on the bacterial communities was stronger than that of the fungal communities. Compared with the conventional (DZ), Taikong (TK), and Qianghua (QH), significantly enhanced the content of volatile metabolites (especially esters) and ethanol when they were used, respectively, for FG fermentation. In the second round of fermentation, the relative abundance of decreased, the content of lactic acid decreased, and that of caproic acid increased. In particular, the abundance of was also reduced by 20% in FGs of the second round when TK was used than that in the respective first round. Partial least squares structural equation model analysis also showed that physicochemical parameters and properties significantly affected FG community structure and metabolism. This study provides a theoretical basis for further study on the effect of high-quality on the quality of fresh Baijiu and lays an important theoretical foundation for the stabilization of the Baijiu fermentation system based on .