Multi-omics analysis-based insights into the microbial community composition and flavor development potentiality of different varieties of sorghum (Sorghum bicolor L. Moench) fermented into Sesame flavor Baijiu
Highlights • Sesame-flavor Baijiu fermentation was performed using different sorghum varieties. • Microbial interactions affected volatile formation differently in sorghum varieties. • Cultivar-specific physicochemical traits modulate microbial consortia structure. • Sorghum selection can format flavor paradigm and standardize Baijiu quality.