Abstract：
The spontaneous Baijiu fermentation system harbors a complex microbiome that is highly dynamic in time and space and varies depending on the Jiuqu starters and environmental factors. The intricate microbiota presents in the fermentation environment is responsible for carrying out various reactions. These reactions necessitate the interaction among the core microbes to influence the community function, ultimately shaping the distinct Baijiu styles through the process of spontaneous fermentation. Numerous studies have been conducted to enhance our understanding of the diversity, succession, and function of microbial communities with the aim of improving fermentation manipulation. However, a comprehensive and critical assessment of the core microbes and their interaction remains one of the significant challenges in the Baijiu fermentation industry. This paper focuses on the fermentation properties of core microbes. We discuss the state of the art of microbial traceability, highlighting the crucial role of environmental and starter microbiota in the Baijiu brewing microbiome. Also, we discuss the various interactions between microbes in the Baijiu production system and propose a potential conceptual framework that involves constructing predictive network models to simplify and quantify microbial interactions using co-culture models. This approach offers effective strategies for understanding the core microbes and their interactions, thus beneficial for the management of microbiota and the regulation of interactions in Baijiu fermentation processes.
摘要：
自发的白酒发酵系统具有复杂的微生物组，该微生物组在时间和空间上具有高度的动态性，并且根据酒曲发酵剂和环境因素而变化。发酵环境中存在的复杂微生物群负责进行各种反应。这些反应需要核心微生物之间的相互作用来影响群落功能，最终通过自发发酵过程塑造独特的白酒风格。为了加强我们对多样性的认识,我们进行了大量的研究,继承,和微生物群落的功能，旨在改善发酵操作。然而,对核心微生物及其相互作用进行全面而严格的评估仍然是白酒发酵行业的重大挑战之一。本文重点研究了核心微生物的发酵特性。我们讨论了微生物可追溯性的最新技术，强调环境和发酵剂微生物群在白酒酿造微生物群中的关键作用。此外，我们讨论了白酒生产系统中微生物之间的各种相互作用，并提出了一个潜在的概念框架，该框架涉及构建预测网络模型，以使用共培养模型简化和量化微生物相互作用。这种方法为理解核心微生物及其相互作用提供了有效的策略，因此有利于白酒发酵过程中微生物群的管理和相互作用的调节。
