ArticleBMC microbiology2020
Effects of aging on the quality of roasted sesame-like flavor Daqu.
Article in BMC microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 37 citations in OpenAlex.
- Multi-omics analysis reveals the aging mechanism during Baobaoqu storage for the production of Wuliangye Baijiu.Food chemistry: X · 2026Article
- Integrated analysis of physicochemical properties, microbiome, and flavor profiles for differentiating two aroma grades of sauce-flavorFood chemistry: X · 2026Article
- Ecological Risks in Daqu Storage and Their Impact on Baijiu Flavor: Precision Process Strategies for Damage Mitigation While Preserving Aroma.Foods (Basel, Switzerland) · 2026Review
- Research on High-Efficiency and No-Additive Physical Aging Equipment and Process of Baijiu Production Based on High-Speed Jet Catalysis.Foods (Basel, Switzerland) · 2025Article
- Effects of the improved application ofFrontiers in microbiology · 2025Article
- Deciphering the fungal symphony: unveiling the fungal dynamics during the fermentation of traditional Chinese strong-flavorFrontiers in microbiology · 2025Article
- Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass.Food chemistry: X · 2025Article
- Precipitation and temperature drive microbial community changes affecting flavor quality ofFood chemistry: X · 2024Article
- Characteristics and correlation of flavor substances and hangover indexes in Chinese baijiu during storage.Current research in food science · 2024Article
- Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters.Foods (Basel, Switzerland) · 2023Article
- Microbial characteristics and metabolite profiles of high-temperature Daqu in different maturation stages.World journal of microbiology & biotechnology · 2022Article
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- Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperatureFrontiers in microbiology · 2022Article
- Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks.World journal of microbiology & biotechnology · 2021Article
- Diversity, enzyme production and antibacterial activity of Bacillus strains isolated from sesame-flavored liquor Daqu.Archives of microbiology · 2021Article
- Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to MatureFrontiers in microbiology · 2021Article
- Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast FromFrontiers in microbiology · 2021Article
- Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu.Scientific reports · 2020Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
backgroundDaqu, the saccharification, fermentation, and aroma-producing agents for Baijiu brewing, is prepared using a complex process. Aging is important for improving the quality of Daqu, but its impact has rarely been studied. This study investigated changes in the physicochemical properties, flavor compounds, and microbial communities during aging of Daqu with a roasted sesame-like flavor.
resultsThe physicochemical properties changed continuously during aging to provide a high esterifying activity. Aging removed unpleasant flavor compounds and helped to stabilize the flavor compounds in mature Daqu. A high-throughput sequencing approach was used to analyze the changing composition of the microbial communities during aging. Aging helped to modify the microbial population to produce better Baijiu by eliminating low-abundance microbial communities and optimizing the proportion of predominant microbial communities. Nine genera of prokaryotic microbes formed the core microbiota in Daqu after aging. Regarding eukaryotic microbes, Zygomycota, the predominant community, increased in the first 2 months, then decreased in the third month of aging, while Ascomycota, the subdominant community, showed the opposite behavior. Absidia, Trichocomaceae_norank and Rhizopus were the predominant genera in the mature Daqu.
conclusionsSignificant correlations between microbiota and physicochemical properties or flavor compounds were observed, indicating that optimizing microbial communities is essential for aging Daqu. This study provides detailed information on aging during Daqu preparation.
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