Table 3. Comparison of dominant microorganism in PM of different aroma types of Baijiu.

Representative aroma	Dominant microorganism	Reference
miscellaneous-aroma	Corynebacterium, Myroides, Sphingobacterium, Lactobacillus, Clostridium, Acetobacter, Alcaligenes, Enterobacter and Acinetobacter	Huang et al. (2017)
sauce-aroma	Clostridiaceae, Ruminococcaceae and Thermoanaerobacteriaceae	Wang et al. (2015)
	Methanoculleus, Methanosarcina, Methanosaeta and Methanobacterium	Bian et al. (2012)
	Weissella, Lactobacillus, Bacillus, Enterobacter and Paenibacillus	Wang, Zhang & Liu (2016)
strong-aroma (common)	Lactobacillus, Sedimentibacter, Syntrophomonas and Methanobrevibacter	–