Low and unstable digestion performance is a challenging issue for anaerobic digestion, which prompts researchers to develop new strategies. In addition to traditional approaches such as co-digestion, pre-treatment, and recirculation, some emerging strategies, namely additive processes and microaeration, have also been recognized and developed in recent years. Many studies have evaluated the effect of these strategies on digestion performance. However, their comprehensive analysis is lacking, especially regarding the mechanisms of the different strategies. This review presents a comprehensive overview of research progress on these strategies based on the latest research, considering the five main strategies listed above. Through critical thinking, a summary of their mechanism, reactor performance, and availability of these strategies is presented. The results demonstrate that the contribution of microaeration is mainly to balance the composition and activity of hydrolysis, acidogenesis, and methanogenic archaea. Recirculation and co-digestion mainly balance mass and reaction environments. Pre-treatment, such as removing lignin, reducing cellulose crystallinity, and increasing the substrate-specific surface area, makes the characteristics of the substrate more conducive to the digestion of microorganisms. The mechanism of additive strategies varies greatly depending on the type of additive, such as enhancing interspecies electron transfer through conductive materials, resisting adverse digestion conditions through functional microbial additives, and accelerating nutrient absorption by regulating the bioavailability of trace elements. Although these strategies have different mechanisms for promoting digestion performance, their ultimate effect is to allow the parameters of the reactor to reach an ideal status and then achieve a balance among the substance, microorganisms, and water in an anaerobic reactor.

Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material duringLuzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genusMeyerozymabased on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that ofSaccharomyces cerevisiaeNRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.

Wheat grain serves as the primary raw material for producing medium-high temperature (MT)-Daqu, a fermentation starter crucial for Chinese Baijiu production, characterized by spontaneous fermentation without the inoculation of exogenous substances. However, the interactions among wheat varieties, cultivation environments, and the resulting Daqu quality remain poorly understood. This study evaluates three wheat varieties harvested from three distinct cultivation environments, examining wheat grain quality, grain-associated endophytes, and physicochemical properties and microbial communities of MT-Daqu at 0, 9, and 90 days of fermentation. The results revealed the cultivation environment had the most pronounced impact on wheat fungal endophytes. The physicochemical properties of Daqu were primarily impacted by variety, namely, the enzyme activity impacted by environmental factors. Pantoea, Aspergillus, and Stephylium are key microbial genera shared between wheat grains and MT-Daqu. Redundancy analysis highlighted the critical roles of moisture content, starch content, and amino acid nitrogen levels in driving microbial succession in Daqu. Mantel analysis demonstrated significant correlations between the abundance of dominant fungal endophytes in wheat grains and Daqu quality parameters, including starch content (r = 0.45; p < 0.01), saccharifying activity (r = 0.41), liquefying activity (r = 0.31), and esterifying activity (r = 0.30) (p < 0.05). Spearman correlation analysis indicated that Nesterenkonia, Aspergillus, Cryptococcus, Dioszegia, Golubevia, Udeniomyces and Stemphylium are the dominant wheat-derived bacterial genera associated with the abundance of microorganisms in MT-Daqu. This study elucidated the “cultivation environment–grain endophyte–Daqu microorganism” microbial transmission pathway, providing a theoretical foundation for breeding wheat varieties optimized for Daqu production and identifying suitable production regions.

Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma compounds in it. However, the key aroma compound in SAB flavor remains unclear. Volatiles play an important role in SAB aroma and are highly correlated to SAB quality. In the present study, 63 volatile compounds were quantified among 66 SAB samples using gas chromatography with flame ionization detector (GC-FID). The authors analyzed odor contributions and volatile compound correlations in two quality groups of SAB samples. Moreover, an odor activity value (OAV) ratio-based random forest classifier was used to explain the volatile compound relationship differentiations between the two quality groups. Our results proved higher quality SABs had richer aromas and indicated a set of fruity-like ethyl valerate, green- and malt-like isobutyraldehyde and malt-like 3-methylbutyraldehyde and sweet-like furfural, had closer co-abundance correlations in higher quality SABs. These results indicated that the aroma and contributions of volatile compounds in SABs should be analyzed not only with compound odor activity values, but also the correlations between different aroma compounds.

High-temperature Daqu is crucial to Jiang-flavor Baijiu production in the Southern Sichuan–Northern Guizhou region of China. However, the complex interplay among microorganisms, enzymes, and metabolites in the Daqu from this region requires further investigation. This study compared four high-temperature Daqu samples from this region, analyzing their physicochemical properties, enzyme activities, volatile compounds, and microbial community composition and function, and exploring the influence of microorganisms on the saccharification and aroma-formation function of Daqu in combination with correlation analysis. The microbial communities in the Daqu samples exhibited functional redundancy, with Desmospora sp. 8437 being consistently dominant (3.6–7.3%). Members of the family Bacillaceae were the principal factors contributing to the differences in starch degradation capacity, protein degradation capacity, and pyrazine content among the Daqu samples, mainly through the amylases and proteases they produce. Kroppenstedtia spp. were principal factors causing the differences in aldehyde and ketone contents, primarily via the lipid degradation enzymes they synthesize. Overall, the bacterial community composition of Daqu greatly influenced its characteristics. This study provided a theoretical basis for understanding the diversity of high-temperature Daqu in the Southern Sichuan–Northern Guizhou region.