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. Weissiella, Enterococcus, Paucibacter, Saccharomyces, Aspergillus, Candida, Mortierella, Pichia, Hygrocybe, Thermoascus, and Clavispora were identified as core microorganisms. Notably, certain specific microorganisms, such as Weissella and Saccharomyces, 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 Pichia and Limosilactobacillus, suggesting unique interactions among microorganisms during fermentation. These insights are instrumental in guiding the regulation of SXHJ aromatic properties.