Quality Control Strategies for Pit Mud Based on the Synergistic Effects of Flavor, Microorganisms and Physicochemical Factors

As the core of the solid-state fermentation system, the quality of pit mud is directly deter- mined by the synergistic effects of volatile flavor compounds, microbial communities, and abiotic physicochemical factors. However, pit mud lacks systematic knowledge, especially concerning the dynamic association mechanism and threshold effect of its three compo- nents. This results in blind spots within the pit mud metabolism regulation network, which has become a bottleneck in precise pit mud...