ArticleFood science & nutrition2021
Analysis of microbial diversity and functional differences in different types of high-temperature Daqu.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 45 papers.
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Who cites it
45 citing papers in PubMed.
- Multi-omics analysis reveals the aging mechanism during Baobaoqu storage for the production of Wuliangye Baijiu.Food chemistry: X · 2026Article
- Unveiling the distinctive features of Feng-flavor Daqu: A comparative study of microbial communities and volatile compounds.Food chemistry: X · 2026Article
- Linking geographic flavor signatures to microbial origin in high-temperature Daqu: An integrated metaproteomics and metabolomics approach.Food chemistry: X · 2026Article
- Comparative analysis of microbial communities and physicochemical attributes of strong-aroma Daqu from Southwestern China.Bioresources and bioprocessing · 2026Article
- Geographic origin and wheat variety shape microbial and functional profiles of brewing wheat for Daqu fermentation.Frontiers in microbiology · 2026Article
- Seasonal influence on the microbial diversity and flavor substances in the strong flavor Daqu fermentation.Food chemistry. Molecular sciences · 2025Article
- Mining the Impact of Mechanical-Stamping Heterogeneity on the Macro- and Micro-Levels ofFoods (Basel, Switzerland) · 2025Article
- Unraveling flavor formation inFood chemistry: X · 2025Review
- Comparative analysis of metagenomics between high- and medium-temperature daqu, and microbial succession in Jiang-Nong Jianxiang Baijiu fermentation.BMC genomics · 2025Article
- High-throughput profiling of fungal diversity and physicochemical dynamics in strong-aroma Daqu.AMB Express · 2025Article
- Associations of microbial communities with metabolites and enzyme activities in different colors of high-temperature Daqu.World journal of microbiology & biotechnology · 2025Article
- Tempo-spatial dynamics of physicochemical properties and microbial communities in high-temperature Daqu during the fermentation process.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
- Establishment of a Daqu Grade Classification Model Based on Computer Vision and Machine Learning.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
- Characterizing the microbial community constructure and the metabolites among different colour MoutaiFood chemistry: X · 2025Article
- Deciphering the fungal symphony: unveiling the fungal dynamics during the fermentation of traditional Chinese strong-flavorFrontiers in microbiology · 2025Article
- Dynamic Changes and Potential Correlations between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu during Manufacturing.Molecules (Basel, Switzerland) · 2024Article
- Article
- Differential Characteristics of the Metabolic Profiles and Microbial Community between Superior and Normal Grades ofFoods (Basel, Switzerland) · 2024Article
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Authors and funding
8 authors.
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Abstract
Bacterial communities that enrich in high-temperature Daqu are important for the Chinese maotai-flavor liquor brewing process. However, the bacterial communities in three different types of high-temperature Daqu (white Daqu, black Daqu, and yellow Daqu) are still undercharacterized. In this study, the bacterial diversity of three different types of high-temperature Daqu was investigated using Illumina MiSeq high-throughput sequencing. The bacterial community of high-temperature Daqu is mainly composed of thermophilic bacteria, and seven bacterial phyla along with 262 bacterial genera were identified in all 30 high-temperature Daqu samples. Firmicutes, Actinobacteria, Proteobacteria, and Acidobacteria were the dominant bacterial phyla in high-temperature Daqu samples, while
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