Designing a Synthetic Microbial Community to Enhance Flavor Compound Production in Sesame Flavor-Type Baijiu Fermentation

Fuqu plays a crucial role in initiating fermentation and flavor compound production during sesame flavor-type baijiu fermentation. However, selecting microorganisms for Fuqu to enhance flavor compound production remains a challenge. This work designs a synthetic microbial community (SynCom) for Fuqu to improve the production of flavor compounds, with a focus on the diversity of flavor compounds and the content of a key flavor compound—sulfur compounds. Through multi-omics analysis, 13 genera (As