ReviewFrontiers in microbiology2018
Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review.
Review in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 74 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
74 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
- Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination.Foods (Basel, Switzerland) · 2026Article
- 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
- Integrated microbiome and metabolome analyses reveal spatial heterogeneity of medium-temperature Daqu and its potential impact on simulated strong-flavor baijiu fermentation.Food chemistry: X · 2026Article
- Variations in Bacterial and Archaeal Communities and Baijiu Metabolites by Distillery and Pit Age.Foods (Basel, Switzerland) · 2026Article
- From Molecular Flavor Signatures to Mechanism-Oriented Food Quality: Advances in Flavoromics, Fermentation Ecology, Functionality, and Safety.Foods (Basel, Switzerland) · 2026Article
- Article
- Regional physicochemical filtering shapes microbiome-metabolome coupling at the Huangshui interface during Nongxiangxing Baijiu fermentation.Frontiers in microbiology · 2026Article
- Deciphering the characteristics of strong-flavor Daqu at different grades through integrated microbiome and metabolome analysis.Food chemistry: X · 2026Article
- Geographic origin and wheat variety shape microbial and functional profiles of brewing wheat for Daqu fermentation.Frontiers in microbiology · 2026Article
- Different brewing materials change the vertical distribution pattern of eukaryotic communities in Luzhou-flavor liquor pit muds.Scientific reports · 2025Article
- Multi-Omics Insights into Microbial Community Dynamics and Functional Shifts During Double-Round Bottom Fermentation of Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2025Article
- Seasonal influence on the microbial diversity and flavor substances in the strong flavor Daqu fermentation.Food chemistry. Molecular sciences · 2025Article
- Quality Control Strategies for Pit Mud Based on the Synergistic Effects of Flavor, Microorganisms and Physicochemical Factors.Foods (Basel, Switzerland) · 2025Review
- Spatiotemporal Profiling of Starch-Degrading Enzymes in Nong-Flavor Daqu: Molecular Markers for Quantitative Quality Evaluation.Foods (Basel, Switzerland) · 2025Article
- The relationship between microbial diversity and the physicochemical characteristics of pit mud of Strong-flavor Baijiu.Scientific reports · 2025Article
- Machine-Learning-Assisted Aroma Profile Prediction in Five Different Quality Grades of Nongxiangxing Baijiu Fermented During Summer Using Sensory Evaluation Combined with GC×GC-TOF-MS.Foods (Basel, Switzerland) · 2025Article
- Unraveling the multiple interactions between phages, microbes and flavor in the fermentation of strong-flavor Baijiu.Bioresources and bioprocessing · 2025Article
14 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Strong flavor baijiu (SFB), also called Luzhou-flavor liquor, is the most popular Chinese baijiu. It is manufactured via solid fermentation, with daqu as the starter. Microbial diversity of the SFB ecosystem and the synergistic effects of the enzymes and compounds produced by them are responsible for the special flavor and mouthfeel of SFB. The present review covers research studies focused on microbial community analysis of the SFB ecosystem, including the culturable microorganisms, their metabolic functions, microbial community diversity and their interactions. The review specifically emphasizes on the most recently conducted culture-independent analysis of SFB microbial community diversity. Furthermore, the possible application of systems biology approaches for elucidating the molecular mechanisms of SFB production were also reviewed and prospected.
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