Microbial engineering for Baijiu quality enhancement: Insights and perspectives

Abstract

Background

The structure of microbial community and their metabolic activities are key determinants of baijiu flavor. However, the diversity and succession of microbial communities within the fermenting system are significantly influenced by various factors, ultimately leading to variations in baijiu quality. Therefore, to achieve the precise production of high-quality baijiu, it is essential to understand the evolutionary dynamics and interaction mechanisms of microbial communities, and to rationally construct synthetic microbial communities.

Scope and approach

This review systematically summarizes recent advances in understanding the key factors driving microbial community evolution and the mechanisms of microbial interactions during Baijiu fermentation. It highlights the essential role of these regulatory factors in stabilizing the fermentation process and shaping the microbial community structure. Furthermore, the review explores the methods for constructing synthetic microbial communities, and proposes their applications and challenges in the context of precise control of baijiu fermentation.

Key findings and conclusions

Environmental factors and microbial interactions synergistically drive the dynamic succession of brewing microbiota, which plays a critical role in shaping the sensory characteristics of baijiu. The precise modulation of microbial communities represents a pivotal strategy for quality improvement. Through elucidating microbial origins and interaction mechanisms, the construction of functionally defined synthetic communities enables the targeted biosynthesis of flavor compounds. Future perspectives include the development of microbial strains, the assembly of synthetic communities, and the implementation of intelligent fermentation management strategies, all of which are essential for achieving precise process control in baijiu production.