ArticleMicrobiology spectrum2022
Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation.
Article in Microbiology spectrum, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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27 citing papers in PubMed, 73 citations in OpenAlex.
- Systematic Assessment of the Impact of Targeted Selection Methods and Environment-Mimicking Culture Conditions on Fungal Natural Product Libraries.Journal of natural products · 2026Article
- Environmental contributors to bacterially dominated fermenting consortia of artisanal Mezcal.BMC microbiology · 2026Article
- Construction of microecological discrimination models for high-temperature Daqu from different regions.Food chemistry: X · 2026Article
- Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-TemperatureMicroorganisms · 2025Review
- Chinese soy-based microbiome and associated microbial risks: a metagenomic investigation.NPJ biofilms and microbiomes · 2025Article
- Controlling metabolic stability of food microbiome for stable indigenous liquor fermentation.NPJ biofilms and microbiomes · 2025Article
- Effect of Non-Foods (Basel, Switzerland) · 2025Article
- Analysis of Bacterial and Metabolic Diversity of Pickles in Different Karst Regions of Guizhou, China.Foods (Basel, Switzerland) · 2025Article
- Unraveling the multiple interactions between phages, microbes and flavor in the fermentation of strong-flavor Baijiu.Bioresources and bioprocessing · 2025Article
- Environmental factors and microbial interactions drive microbial community succession during solid-state fermentation of corn husk for microbial biomass protein production.Frontiers in microbiology · 2025Article
- Application of indigenousCurrent research in food science · 2025Article
- Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor.Frontiers in microbiology · 2025Review
- Based on electronic nose and multi-omics, investigate the dynamic changes of volatile and non-volatile organic compounds in waxy wheat Baijiu from different years.Food chemistry: X · 2024Article
- The mechanism of microbial structure and flavor characteristics inFood chemistry: X · 2024Article
- Selective Elucidation of Living Microbial Communities in Fermented Grains of Chinese Baijiu: Development of a Technique Integrating Propidium Monoazide Probe Pretreatment and Amplicon Sequencing.Foods (Basel, Switzerland) · 2024Article
- Article
- Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
- Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-FlavorFoods (Basel, Switzerland) · 2024Article
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- Integrated characterization of filler tobacco leaves: HS-SPME-GC-MS, E-nose, and microbiome analysis across different origins.Bioresources and bioprocessing · 2024Article
Corrections and comments
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Authors and funding
10 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented foods often have attractive flavor characteristics to meet various human demands. An ever-challenging target is the production of fermented foods with equal flavor profiles outside the product's origin. However, the formation of geography-dependent flavor in high-complexity fermentations remains poorly understood. Here, taking Chinese liquor (baijiu) fermentation as an example, we collected 403 samples from 9 different locations in China across a latitude range of 27°N to 37°N. We revealed and validated the geography-dependent flavor formation patterns by using culture-independent (metabolomics, metagenomics, and metatranscriptomics) and culture-dependent tools. We found that the baijiu microbiomes along with their metabolites were flavor related and geography dependent. The geographical characteristics were determined mainly by 20 to 40 differentiated chemical markers in metabolites and the latitude-dependent fungal structure of the microbiome. About 48 to 156 core microbiota members out of 735 bacterial genera and 290 fungal genera contributed to the chemical markers. The contributions of both fungi and bacteria were greater than those from either bacteria or fungi alone. Representatively, we revealed that dynamic interdependent interactions between yeasts and
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.