16S rRNA gene and ITS amplicon sequencing of the artificial microbial consortium in rice-flavor Baijiu fermentation
The artificial microbial consortium used in rice-flavor Baijiu fermentation exhibited a clear pattern of stage-specific succession. In the fungal community, Clavispora lusitaniae was dominant during the saccharification stage and early fermentation, and was gradually replaced by Saccharomyces cerevisiae, which became dominant during the main fermentation stage. Aspergillus oryzae mainly participated in starch degradation and the release of fermentable substrates during the saccharification stage and early fermentation. In the bacterial community, Limosilactobacillus fermentum showed relatively high abundance in the early stage, and was gradually replaced by Bacillus subtilis, which became absolutely dominant in the later stage of fermentation.