ArticleWorld journal of microbiology & biotechnology2015
Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries.
Article in World journal of microbiology & biotechnology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
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35 citing papers in PubMed, 111 citations in OpenAlex.
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Unveiling the distinctive features of Feng-flavor Daqu: A comparative study of microbial communities and volatile compounds.Food chemistry: X · 2026Article
- High-temperature Daqu of different colors from the Zibo region of China: Analysis of microbial community structure, physicochemical characteristics, and enzymatic activities.World journal of microbiology & biotechnology · 2025Article
- Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu.Frontiers in microbiology · 2025Article
- Unraveling the mycobiota of Daqu at the species level using metabarcoding of full-length ITS sequences.Mycology · 2025Article
- Integrative analysis of fungal communities in three types of Baijiu Daqu using third-generation sequencing and culturomics.Frontiers in microbiology · 2025Article
- Strategies and Challenges of Microbiota Regulation in Baijiu Brewing.Foods (Basel, Switzerland) · 2024Review
- Optimization of High-Density Fermentation Conditions forFoods (Basel, Switzerland) · 2024Article
- Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas.Foods (Basel, Switzerland) · 2024Article
- The initial composition and structure of microbial community determined the yield and quality of Baijiu during the spontaneous fermentation.International microbiology : the official journal of the Spanish Society for Microbiology · 2024Article
- Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation.Foods (Basel, Switzerland) · 2023Article
- Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions.Foods (Basel, Switzerland) · 2023Article
- Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application.Frontiers in microbiology · 2023Review
- Metaproteomics profiling of the microbial communities in fermentation starters (Frontiers in nutrition · 2023Article
- Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome.Foods (Basel, Switzerland) · 2022Review
- Analysis of Bacterial Diversity in Different Types of Daqu and Fermented Grains From Danquan Distillery.Frontiers in microbiology · 2022Article
- Diversity of bacterial community in Jerusalem artichoke (Frontiers in microbiology · 2022Article
- Characterizing the correlation between species/strain-specific starter with community assembly and metabolic regulation inCurrent research in microbial sciences · 2022Article
- Systematic analysis of Baobaoqu fermentation starter forFrontiers in microbiology · 2022Article
- Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Daqu is a fermentative saccharification agent that is used to initiate fermentation in the production of Chinese liquor and vinegar. Different types of Daqu can be distinguished based on the maximum fermentation temperature, location of production, and raw materials used. We aimed to characterize and distinguish the different types of Daqu using a culture-independent cloning method. The lowest microbial diversity was found in Daqu produced at high-temperature. Principal component analysis (PCA) was used to compare the bacterial composition of Daqu from different regions (i.e., northern Daqu and southern Daqu). Staphylococcus gallinarum and Staphylococcus saprophyticus were found in southern Daqu, and were absent in northern Daqu. The fungi Saccharomycopsis fibuligera and Lichtheimia ramosa dominated in low/medium-temperature Daqu, whereas Thermomyces lanuginosus occurred in high-temperature Daqu. Our study identified potential biomarkers for the different types of Daqu, which can be useful for quality control and technology development of liquor or vinegar production.
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