Multi-omics analysis of the dynamic changes in aroma compounds and microbial communities during the fermentation of Shanxi broomcorn millet Huangjiu

Shanxi broomcorn millet Huangjiu (SXHJ) is a typical representative of northern Huangjiu. This study employed high-throughput sequencing and untargeted metabolomics to conduct an in-depth analysis of the key aroma components and microbial community during the traditional fermentation process of SXHJ. The research identified 16 amino acids and 72 key aroma compounds, with a wide variety of esters and a high concentration of alcohols. <i>Weissiella</i>, <i>Enterococcus</i>, <i>Paucibacter</i>, <i>Saccharomyces</i>, <i>Aspergillus</i>, <i>Candida</i>, <i>Mortierella</i>, <i>Pichia</i>, <i>Hygrocybe</i>, <i>Thermoascus</i>, and <i>Clavispora</i> were identified as core microorganisms. Notably, certain specific microorganisms, such as <i>Weissella</i> and <i>Saccharomyces</i>, were found to be strongly associated with the production of specific aroma compounds. Further analysis revealed a significant correlation between bitter amino acids and most microorganisms, with the exception of <i>Pichia</i> and Limosilactobacillus, suggesting unique interactions among microorganisms during fermentation. These insights are instrumental in guiding the regulation of SXHJ aromatic properties.