Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications

Area of Science:

• Microbiology
• Fermentation Science
• Food Biotechnology

Background:

• Baijiu, a traditional Chinese liquor, relies on complex microbial communities for its unique flavor.
• Yeasts are crucial for sugar metabolism, ethanol fermentation, and aroma synthesis in Baijiu brewing.
• Advancements in omics technologies have enhanced understanding of yeast diversity and function.

Purpose of the Study:

• To systematically review yeast diversity and community structure in Baijiu brewing.
• To summarize metabolic traits, functional genes, and microecological interactions of yeasts.
• To highlight recent discoveries and future research directions in Baijiu yeast studies.

Main Methods:

• Literature review of studies on Baijiu yeast communities.
• Analysis of high-throughput sequencing, metagenomics, and multi-omics data.
• Synthesis of information on yeast diversity, succession, and functional characteristics.

Main Results:

• Saccharomyces cerevisiae is the core ethanol producer, while non-Saccharomyces yeasts contribute to ester production and stress resistance.
• Diverse non-Saccharomyces yeasts (Pichia, Wickerhamomyces, etc.) are prevalent across different Baijiu flavors.
• Yeasts interact dynamically with other microbes (bacteria, molds) in distinct ecological niches.

Conclusions:

• Understanding yeast diversity and function is key to improving Baijiu quality.
• Future research should focus on multi-omics integration and functional exploration of non-Saccharomyces yeasts.
• Synthetic biology approaches can guide the development of improved yeast strains for intelligent Baijiu production.