ArticleApplied and environmental microbiology2018
Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation.
Article in Applied and environmental microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 79 papers.
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79 citing papers in PubMed.
- Species-specific microbial dynamics are associated with molecular compositional restructuring of free metabolites during Light-flavorFood chemistry. Molecular sciences · 2026Article
- Occupational exposure to Baijiu fermentation environments alters nasal microbiota composition: a comparative analysis of Strong-flavor and Sesame-flavor production systems.Microbiology spectrum · 2026Article
- Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation.NPJ science of food · 2026Review
- Metabolic interactions drive microbial community succession and functional expression of Nongxiangxing (Strong-flavor) daqu.Journal of advanced research · 2026Article
- Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids.Food chemistry: X · 2025Article
- Traceability between microbial community and environmental microbial Community in Maotai-flavor Daqu.Food chemistry: X · 2025Article
- Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu.Foods (Basel, Switzerland) · 2025Article
- Unraveling the multiple interactions between phages, microbes and flavor in the fermentation of strong-flavor Baijiu.Bioresources and bioprocessing · 2025Article
- Characterizing the microbial community constructure and the metabolites among different colour MoutaiFood chemistry: X · 2025Article
- Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aromaFood chemistry: X · 2025Article
- Integrative analysis of fungal communities in three types of Baijiu Daqu using third-generation sequencing and culturomics.Frontiers in microbiology · 2025Article
- Microbial community and flavor analyses of fermented grains of Furou-type Baijiu.Frontiers in microbiology · 2025Article
- Unraveling the mycobiota of Daqu at the species level using metabarcoding of full-length ITS sequences.Mycology · 2025Article
- Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds.Food chemistry: X · 2025Article
- Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation.Frontiers in microbiology · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2024Article
- Improving nutrient digestibility and health in rabbits: effect of fermented rapeseed meal supplementation on haematological and lipid parameters of blood.BMC veterinary research · 2024Article
- Interactions ofFoods (Basel, Switzerland) · 2024Article
- Workshop environment heterogeneity shaped the microbiome and metabolome profiles during Xiasha round of Jiangxiangxing Baijiu.Food chemistry: X · 2024Article
- Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation ofFood chemistry: X · 2024Article
19 more citing papers are in PubMed but not listed here.
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4 authors.
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Abstract
Many microorganisms in the environment participate in the fermentation process of Chinese liquor. However, it is unknown to what extent the environmental microbiota influences fermentation. In this study, high-throughput sequencing combined with multiphasic metabolite target analysis was applied to study the microbial succession and metabolism changes during Chinese liquor fermentation from two environments (old and new workshops). SourceTracker was applied to evaluate the contribution of environmental microbiota to fermentation. Results showed that Daqu contributed 9.10 to 27.39% of bacterial communities and 61.06 to 80.00% of fungal communities to fermentation, whereas environments (outdoor ground, indoor ground, tools, and other unknown environments) contributed 62.61 to 90.90% of bacterial communities and 20.00 to 38.94% of fungal communities to fermentation. In the old workshop, six bacterial genera (
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