ArticleFrontiers in microbiology2021
Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu.
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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29 citing papers in PubMed.
- Multi-omics characterization of new and aged Daqu reveals region-specific microbial succession and metabolic signatures in Maotai-flavor liquor fermentation.Microbiology spectrum · 2026Article
- Metagenomics and Metagenome-Assembled Genomes Analysis of Highland Barley Baijiu Daqu.Microorganisms · 2026Article
- Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study.Food chemistry: X · 2026Article
- Driving impact of organic acids on microbial community dynamics and fermentation performance in Huangjiu.NPJ science of food · 2026Article
- 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
- Comparative analysis of microbial communities and physicochemical attributes of strong-aroma Daqu from Southwestern China.Bioresources and bioprocessing · 2026Article
- Illuminating the Patterns of Fungal Community Succession, Physicochemical Properties, Volatiles and Their Relationships in Fermented Grains for the Production of Chinese Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2026Article
- Evolution of Jiang-Flavor Daqu's Characteristics During Different Storage Stages and Influence on Simulated Brewing Fermentation.Foods (Basel, Switzerland) · 2026Article
- Cross-kingdom metabolic cooperation drives vanillic acid biosynthesis: A spatiotemporal dissection of microbial functional networks in solid-state fermentation.Current research in food science · 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
- Microbial community and flavor analyses of fermented grains of Furou-type Baijiu.Frontiers in microbiology · 2025Article
- A novel strategy for predicting the quality of a base liquor: visual detection of functional bacteria and its application.Current research in food science · 2025Article
- Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing.Frontiers in bioengineering and biotechnology · 2025Article
- High-Throughput Sequencing Analysis of Microbiota and Enzyme Activities inJournal of microbiology and biotechnology · 2024Article
- Effects ofFoods (Basel, Switzerland) · 2024Article
- Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation ofFood chemistry: X · 2024Article
- Strategies and Challenges of Microbiota Regulation in Baijiu Brewing.Foods (Basel, Switzerland) · 2024Review
- Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavorFrontiers in microbiology · 2024Article
- Environmental Factors Affecting the Diversity and Composition of Environmental Microorganisms in the Shaoxing Rice Wine Producing Area.Foods (Basel, Switzerland) · 2023Article
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11 authors.
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Abstract
Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu. Microbial composition plays a key role in the classification of baijiu flavor types and the formation of flavor substances. In this study, we used high-throughput sequencing technology to study the changes of microbial community in the production of rice-flavor baijiu, and compared the microbial community characteristics during production of rice-, light-, and strong-flavor baijiu. The results showed that the species diversity of bacteria was much higher than that of fungi during the brewing of rice-flavor baijiu. The bacterial diversity index first increased and then decreased, while the diversity of fungi showed an increasing trend. A variety of major microorganisms came from the environment and raw rice materials; the core bacteria were
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