ArticleScientific reports2017
New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter.
Article in Scientific reports, 2017. 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, 85 citations in OpenAlex.
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- Metabolic interactions drive microbial community succession and functional expression of Nongxiangxing (Strong-flavor) daqu.Journal of advanced research · 2026Article
- Seasonal influence on the microbial diversity and flavor substances in the strong flavor Daqu fermentation.Food chemistry. Molecular sciences · 2025Article
- Multiomics analysis of microbial succession and flavor formation mechanism during the fermentation process of Maotai-flavour Baijiu.Food chemistry: X · 2025Article
- Unraveling flavor formation inFood chemistry: X · 2025Review
- Spatiotemporal Profiling of Starch-Degrading Enzymes in Nong-Flavor Daqu: Molecular Markers for Quantitative Quality Evaluation.Foods (Basel, Switzerland) · 2025Article
- Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor.Food chemistry: X · 2025Article
- Physicochemical properties and bioturbation analysis of high-temperature Daqu by functional microflora.Frontiers in microbiology · 2025Article
- Precipitation and temperature drive microbial community changes affecting flavor quality ofFood chemistry: X · 2024Article
- Exploring Community Succession, Assembly Patterns, and Metabolic Functions of Ester-Producing-Related Microbiota during the Production ofFoods (Basel, Switzerland) · 2024Article
- Comparative study on physicochemical properties, microbial composition, and the volatile component of different light flavorFood science & nutrition · 2023Article
- Exploring the Successions in Microbial Community and Flavor ofFoods (Basel, Switzerland) · 2023Article
- Insight into broad substrate specificity and synergistic contribution of a fungal α-glucosidase in Chinese Nong-flavor daqu.Microbial cell factories · 2023Article
- Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-TemperatureFoods (Basel, Switzerland) · 2023Article
- Metagenomic Analysis of Liquor Starter Culture Revealed Beneficial Microbes' Presence.Foods (Basel, Switzerland) · 2022Article
- Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome.Foods (Basel, Switzerland) · 2022Review
- What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu.Foods (Basel, Switzerland) · 2022Review
- The microbial communities inFood science & nutrition · 2022Article
- Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons.Frontiers in nutrition · 2022Article
- Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics.Frontiers in microbiology · 2022Article
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Authors and funding
12 authors at 6 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditional Chinese liquor (Baijiu) solid state fermentation technology has lasted for several thousand years. The microbial communities that enrich in liquor starter are important for fermentation. However, the microbial communities are still under-characterized. In this study, 454 pyrosequencing technology was applied to comprehensively analyze the microbial diversity, function and dynamics of two most-consumed liquor starters (Jiang- and Nong-flavor) during production. In total, 315 and 83 bacterial genera and 72 and 47 fungal genera were identified in Jiang- and Nong-flavor liquor starter, respectively. The relatively high diversity was observed when the temperature increased to 70 and 62 °C for Jiang- and Nong-flavor liquor starter, respectively. Some thermophilic fungi have already been isolated. Microbial communities that might contribute to ethanol fermentation, saccharification and flavor development were identified and shown to be core communities in correlation-based network analysis. The predictively functional profile of bacterial communities showed significant difference in energy, carbohydrate and amino acid metabolism and the degradation of aromatic compounds between the two kinds of liquor starters. Here we report these liquor starters as a new functionally microbial resource, which can be used for discovering thermophilic and aerobic enzymes and for food and feed preservation.
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