ArticleFrontiers in microbiology2021
Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu.
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 15 papers.
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15 citing papers in PubMed, 41 citations in OpenAlex.
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids.Food chemistry: X · 2025Article
- Bioturbation analysis of microbial community and organic acid metabolism in the enriched liquid of pit mud by Daqu, HuangShui, and ZaoPei.Food science and biotechnology · 2025Article
- Establishment of a Daqu Grade Classification Model Based on Computer Vision and Machine Learning.Foods (Basel, Switzerland) · 2025Article
- Effects of Various Flavors of Baijiu on the Microbial Communities, Metabolic Pathways, and Flavor Structures of Dongbei Suancai.Foods (Basel, Switzerland) · 2024Article
- Strategies and Challenges of Microbiota Regulation in Baijiu Brewing.Foods (Basel, Switzerland) · 2024Review
- Article
- Analysis of the bacterial and fungal populations in South African sorghum beer (umqombothi) using full-length 16S rRNA amplicon sequencing.World journal of microbiology & biotechnology · 2023Article
- Exploring the Successions in Microbial Community and Flavor ofFoods (Basel, Switzerland) · 2023Article
- Insight into broad substrate specificity and synergistic contribution of a fungal α-glucosidase in Chinese Nong-flavor daqu.Microbial cell factories · 2023Article
- Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application.Frontiers in microbiology · 2023Review
- A Correlation BetweenFrontiers in microbiology · 2022Article
- Response of microbiota to exogenous inoculation improved the enzymatic activities of medium-temperatureFrontiers in microbiology · 2022Article
- Enzymes and microorganisms jointly promote the fermentation of rapeseed cake.Frontiers in nutrition · 2022Article
- Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperatureFrontiers in microbiology · 2022Article
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Daqu is an important saccharifying and fermenting agent. It provides various microorganisms and enzymes for the fermentation of Baijiu and plays a vital role in the formation of Baijiu flavor. However, it is difficult to obtain information on microbial growth and metabolism in time for Daqu production. Therefore, the "Qu Xiang" obtained by smelling is an important index in the traditional production process to evaluate the microbial fermentation in the process of Daqu-making, "Qu Xiang" mainly represents the volatile flavor compounds in Daqu. The microbial diversity and volatile metabolites on 0, 6, 16, and 29 days of the fermentation process were measured using high-throughput sequencing and gas chromatography-mass spectrometry. Significant differences were found in the composition of the microbial community.
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