Optimization of the fermentation process of Moutai-flavored with the addition of green tea: impacts on bacterial succession and endogenous factors.

UNLABELLED

This study explored the impact of green tea addition on bacterial communities in Moutai-flavored fermentation using high-throughput sequencing, alongside physicochemical and flavor analysis. Significant differences in microbial succession were observed over the 40-day fermentation period among types with varying tea proportions, resulting in distinct bacterial communities. Sixteen dominant genera, including , , and , were identified, with their relative abundances and succession patterns varying by type. For example, was more abundant in the original (25.9%) compared to tea-added (5.6%-8.7%) ( < 0.05). Acidity, influenced primarily by (  = 7.5%-20.1%), was a key factor. In 30% tea-added , dominant bacterial shifts were regulated by multiple physicochemical factors. Acid- and heat-producing bacteria responded to acidity and temperature changes, enhancing fermentation. Higher tea proportions increased the richness of flavor compounds, with 30% tea-added showing the highest richness and improved flavor profile. This study demonstrates that the appropriate addition of green tea optimizes bacterial distribution, regulating acidity and temperature, thus improving fermentation quality.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-025-06211-4.