Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu.

[Display omitted] • Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu were first recognized. • The physicochemical characteristics and microbial community succession of mechanized and traditional fermentation process are different, especially during the soaking process. • Saccharomyces and Lactobacillus were found to be the most important fungal and bacterial groups during both the mechanized and traditional fermentation process. • Saccharomyces , Naumovozyma , Hanseniaspora , Kazachstania , Lactobacillus , and Acetilactobacillus were found to be the main contributors to the formation of alcohol, acidity and other flavor compounds. Light-flavor Baijiu fermentation is a typical spontaneous solid-state fermentation process fueled by a variety of microorganisms. Mechanized processes have been increasingly employed in Baijiu production to replace traditional manual operation processes, however, the microbiological and physicochemical dynamics in mechanized processes remain largely unknown. Here, we investigated the microbial community succession and flavor compound formation during a whole mechanized fermentation process of light-flavor Baijiu using the conventional dilution plating method, PacBio single-molecule real-time (SMRT) sequencing and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The results showed that largely different fungal and bacterial communities were involved in the soaking and fermentation processes. A clear succession from Pantoea agglomerans to Bacillus (B.) smithii and B. coagulans in dominant bacterial species and from Cladosporium exasperatum to Saccharomyces cerevisiae and Lichtheimia ramosa in dominant fungal species occurred in the soaking processes. In the fermentation process, the most dominant bacterial species was shifted from Pantoea agglomerans to Lactobacillus (La.) acetotolerans and the most dominant fungal species were shifted from Lichtheimia ramose and Rhizopus arrhizus to Saccharomyces cerevisiae. The bacterial and fungal species positively associated with acidity and the formation of ethanol and different flavor compounds were specified. The microbial species exhibited strong co-occurrence or co-exclusion relationships were also identified. The results are helpful for the improvement of mechanized fermentation process of light-flavor Baijiu production. [ABSTRACT FROM AUTHOR]