Strengthening the microbial community and flavor structure of Jiupei by simulating strong-aroma Baijiu fermentation with Bacillus velezensis DQA21.

Summarily, results suggested that bioaugmentation with B. velezensis DQA21 had a strong impact on the microbial community structure in strong-aroma Baijiu, enhanced the volatile flavor components. Additionally, the work also provides a better understanding on effect of augmentation on microbial community in Jiupei, which could help better regulation of solid-state fermentation in strong-aroma Baijiu. This article is protected by copyright. All rights reserved.