Novel insights into delayed bitterness control in traditional Regulating bacterial community by inoculated with SC-6.

Under semi-open brewing conditions, traditional often suffers from unstable flavor quality, including occasional delayed bitterness. To address this issue, a yeast strain, SC-6, was screened for its ability to reduce delayed bitterness. The effects of SC-6 on the flavor and microbial composition of exhibiting high levels of delayed bitterness were also investigated. GC-MS analysis indicated that SC-6 significantly lowered the levels of key delayed bitter compounds, including octanoic acid, ethyl caprylate, benzaldehyde, and phenol, by 54.80 %, 12.21 %, 31.38 %, and 43.23 %, respectively. PCoA analysis demonstrated that SC-6 altered the microbial community of traditional . Correlation analysis indicated that reduced bitter compounds correlated with changed abundances of unclassified_f_Micromonosporaceae, Clostridium_sensu_stricto_1, , , unclassified_o__Enterobacterales, and . These results provide effective guidance for controlling off-flavors in traditional and clarify the role of microorganisms in the production of bitter substances.