Abstract
Light-flavor Baijiu (LFB) is renowned for its distinct flavor and long history, with the microbial community structure of low-temperature Daqu (LTD) serving as a crucial saccharification fermenter that significantly influences the quality and flavor of Baijiu. With the rapid advancement of biotechnology, research on LTD has become more in-depth, focusing on the identification of core microorganisms and the construction of Synthetic Microbial Communities (SynComs), which have emerged as research hotspots. Core microorganisms play a vital role in fermentation and flavor development, while SynComs are artificially constructed microbial combinations designed to optimize fermentation and improve liquor quality. This paper provides a systematic overview of the core microorganisms associated with LTD and their identification methods, as well as the concepts, advantages, applications, and construction methodologies of SynComs. It compiles relevant research findings to offer a theoretical foundation for a deeper understanding of the brewing mechanism and further optimization of the LFB brewing process, along with insights into future research directions.