Article3 Biotech2021
Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China.
Article in 3 Biotech, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Analysis of Bacterial Diversity in Fresh Milk from Commercial Dairy Farms in Xinjiang Based on Metagenomic Sequencing.Veterinary sciences · 2026Article
- Deciphering the characteristics of strong-flavor Daqu at different grades through integrated microbiome and metabolome analysis.Food chemistry: X · 2026Article
- Unveiling the impact of soft wheat proportions on microbial communities and quality attributes of medium-temperatureFood chemistry: X · 2025Article
- Temperature-Driven Divergence in Microbial Consortia and Physicochemical Functionality: A Comparative Study of High- and Medium-TemperatureMicroorganisms · 2025Article
- Article
- The initial composition and structure of microbial community determined the yield and quality of Baijiu during the spontaneous fermentation.International microbiology : the official journal of the Spanish Society for Microbiology · 2024Article
- Article
- Unveiling the microbiota of sauce-flavorFrontiers in microbiology · 2024Article
- Two-tiered mutualism improves survival and competitiveness of cross-feeding soil bacteria.The ISME journal · 2023Article
- Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation.Foods (Basel, Switzerland) · 2023Article
- Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-TemperatureFoods (Basel, Switzerland) · 2023Article
- Microbial Diversity and Volatile Flavor Compounds in Tibetan FlavorFoods (Basel, Switzerland) · 2023Article
- Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu.Foods (Basel, Switzerland) · 2023Article
- Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu.Frontiers in microbiology · 2023Article
- Metagenomic Analysis of Liquor Starter Culture Revealed Beneficial Microbes' Presence.Foods (Basel, Switzerland) · 2022Article
- Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome.Foods (Basel, Switzerland) · 2022Review
- What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu.Foods (Basel, Switzerland) · 2022Review
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The microbial community structure and succession regularity of six key periods during high-temperature Daqu production were revealed using high-throughput sequencing to explore the factors affecting the flavor formation of Northern Jiang-flavored Baijiu technology. The results showed that among the six Daqu samples, the bacteria mainly included Firmicutes, Actinobacteriota, and Proteobacteria, of which Proteobacteria was the most dominant. The primary fungus was Ascomycota. At the genus level, the primary bacterial groups were SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13205-021-02779-8.
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