ArticleFrontiers in microbiology2019
Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics.
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
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Who cites it
31 citing papers in PubMed, 96 citations in OpenAlex.
- Species-specific microbial dynamics are associated with molecular compositional restructuring of free metabolites during Light-flavorFood chemistry. Molecular sciences · 2026Article
- Multi-omics analysis reveals the aging mechanism during Baobaoqu storage for the production of Wuliangye Baijiu.Food chemistry: X · 2026Article
- Ecology-microbiome engineering in Sauce-flavor Baijiu via Single-Cell Raman Spectroscopy.Biodesign research · 2026Review
- Ecological Risks in Daqu Storage and Their Impact on Baijiu Flavor: Precision Process Strategies for Damage Mitigation While Preserving Aroma.Foods (Basel, Switzerland) · 2026Review
- Elucidating the Impact of High-TemperatureFoods (Basel, Switzerland) · 2026Article
- Innovative Systems Biology in Baijiu Fermentation: Unveiling Omics Landscapes and Microbial Synergy.Foods (Basel, Switzerland) · 2026Review
- Integrated Molecular Informatics and Sensory-Omics Study of Core Trace Components and Microbial Communities in Sauce-Aroma High-Temperature Daqu from Chishui River Basin.Foods (Basel, Switzerland) · 2026Article
- Unveiling the impact of soft wheat proportions on microbial communities and quality attributes of medium-temperatureFood chemistry: X · 2025Article
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
- 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
- Effect of Intensified Fermentation withFoods (Basel, Switzerland) · 2025Article
- Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu.Foods (Basel, Switzerland) · 2025Article
- Revealing the Differences in Microbial Community and Quality of High-Temperature Daqu in the Southern Sichuan-Northern Guizhou Region.Foods (Basel, Switzerland) · 2025Article
- Physicochemical properties and bioturbation analysis of high-temperature Daqu by functional microflora.Frontiers in microbiology · 2025Article
- Microbial function in food fermentations: Current research and future directions.Current research in microbial sciences · 2025Article
- Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications.Frontiers in microbiology · 2025Review
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- Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu.Frontiers in microbiology · 2024Article
Corrections and comments
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Authors and funding
11 authors at 5 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Jiang-flavor (JF) daqu is a liquor starter used for production of JF baijiu, a well-known distilled liquor in China. Although a high temperature stage (70°C) is necessary for qualifying JF daqu, little is known regarding its active microbial community and functional enzymes, along with its role in generating flavor precursors for JF baijiu aroma. In this investigation, based on metatranscriptomics, fungi, such as
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.