ArticleFrontiers in microbiology2025
Metagenomics-based analysis of microbial community structure and functional differences in fermented grains of Jiang-flavored baijiu from different production regions and policy recommendations for industrial development.
Article in Frontiers in microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Deciphering Spatiotemporal Dynamics of Fermented Grains in the Jiangxiangxing Baijiu Production Process: Insights From a Transformer-Based Deep Learning Model.Journal of food science · 2026Article
- Comparative analysis of metagenomics between high- and medium-temperature daqu, and microbial succession in Jiang-Nong Jianxiang Baijiu fermentation.BMC genomics · 2025Article
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9 authors.
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Abstract
Introduction: Recently, some regions that originally focused on strong-flavor baijiu production started producing Jiang-flavored baijiu, providing a new perspective for studying the dynamic changes in the microbial community during brewing. Methods: This study used second-round fermented grains of Jiang-flavored baijiu from three Guizhou production regions (Renhuai, Duyun, and Bijie). By applying metagenomics technology and various analytical and statistical methods, we analyzed the community structures of bacteria and fungi in fermented grains, their functional genes, and their correlations with environmental factors. Results: We identified 1063 bacterial genera and 411 fungal genera. Although the dominant microbial species were similar across regions, their relative abundances differed significantly. Discussion: This study elucidated the structural and functional characteristics of microbial communities in second-round fermented grains of Jiang-flavored baijiu under production area transitions and proposed policy recommendations to promote the differentiated development of the baijiu industry.
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