Relationship Between Microbial Protein and Amino Acid Metabolism in Fermented Grains of Long Fermentation Period Strong-Flavor Baijiu

The long fermentation period constitutes a crucial process for enhancing the quality of base liquor in the production of Chinese strong-flavor Baijiu. In the present study, a comprehensive metaproteomic analysis of fermented grains in the long fermentation period led to the identification of 44 plant proteins and 1460 microbial proteins. Following 12 days of fermentation, bacterial proteins exhibited a rapid surge, constituting the predominant components of fermented grains proteins, ranging from 64.64 to 81.28