Abstract: The purpose of this study was to investigate the effects of an ester aroma-producing bacterial strain on Maotai-flavor fermented grains. High-throughput sequencing technique and gas chromatography were used to analyze the differences in aroma composition and bacterial community structure as well as physicochemical properties between the experimental and blank groups after stacking and fermentation. The results showed that during stacking and fermentation, the bacterium had little effect on moisture, acidity, reducing sugar and starch, but it could enhance proteinase activity, amino nitrogen content and esterification degree. At the same time, the bacterial strain mainly affected the bacterial community structure during the stacking process, as indicated by an increase in Bacillus counts and the number of bacterial species, consequently reducing the contents of alcohols, acid compounds, aldehydes and ketones and increasing ester content.

Key words: Maotai-flavor liquor, functional bacteria, aroma composition, esterifying capacity