ArticleFrontiers in microbiology2019
Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters.
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 61 papers.
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Who cites it
61 citing papers in PubMed.
- Dose-dependent effects of dietary Maotai distillers' grains on growth performance and selected intestinal responses in Pekin ducks.Poultry science · 2026Article
- Unveiling the distinctive features of Feng-flavor Daqu: A comparative study of microbial communities and volatile compounds.Food chemistry: X · 2026Article
- Integration of volatile flavor metabolomics and metagenomics reveals microbial-enzymatic pathways governing key aromatic volatile compound biosynthesis inFood chemistry: X · 2026Article
- Innovative Systems Biology in Baijiu Fermentation: Unveiling Omics Landscapes and Microbial Synergy.Foods (Basel, Switzerland) · 2026Review
- Evolution of Jiang-Flavor Daqu's Characteristics During Different Storage Stages and Influence on Simulated Brewing Fermentation.Foods (Basel, Switzerland) · 2026Article
- Fermented Food-Polysaccharides as Gut Health Regulators: Sources, Optimization, Structural Characteristics and Mechanism.Foods (Basel, Switzerland) · 2025Review
- Unraveling flavor formation inFood chemistry: X · 2025Review
- Article
- Spatiotemporal Profiling of Starch-Degrading Enzymes in Nong-Flavor Daqu: Molecular Markers for Quantitative Quality Evaluation.Foods (Basel, Switzerland) · 2025Article
- Tempo-spatial dynamics of physicochemical properties and microbial communities in high-temperature Daqu during the fermentation process.Food chemistry: X · 2025Article
- Analysis of Sensory Qualities and Microbial Community Structure in the Fermented Grains by Low-Temperature Daqu from Different Regions of China.Current microbiology · 2025Article
- Revealing the Differences in Microbial Community and Quality of High-Temperature Daqu in the Southern Sichuan-Northern Guizhou Region.Foods (Basel, Switzerland) · 2025Article
- Characterizing the microbial community constructure and the metabolites among different colour MoutaiFood chemistry: X · 2025Article
- Characterization and Correlation Analysis of Bacterial Composition and Physicochemical Quality in High- and Medium-Temperature Daqu from China's Binzhou Region.Current microbiology · 2025Article
- Integrative analysis of fungal communities in three types of Baijiu Daqu using third-generation sequencing and culturomics.Frontiers in microbiology · 2025Article
- Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu.Frontiers in microbiology · 2025Article
- Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation.Food chemistry: X · 2025Article
- Transcriptome Analysis Reveals the Variations in Enzyme Production ofFoods (Basel, Switzerland) · 2024Article
- Bioturbation analysis of microbial communities and flavor metabolism in a high-yielding cellulaseFood chemistry: X · 2024Article
- Article
1 more citing papers are in PubMed but not listed here.
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14 authors.
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Abstract
Moutai is a world-famous traditional Chinese liquor with complex taste and aroma, which are considered to be strongly influenced by the quality of fermentation starters (Daqu). However, the role of microbial communities in the starters has not been fully understood. In this study, we revealed the microbial composition of 185 Moutai starter samples, covering three different types of starters across immature and mature phases, and functional gene composition of mature starter microbiome. Our results showed that microbial composition patterns of immature starters varied, but they eventually were similar and steady when they became mature starters, after half-year storage and subsequent mixing. To help identify two types of immature starters, we selected seven operational taxonomic unit (OTU) markers by leave-one-out cross validation (LOOCV) and an OTU classified as
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