ArticleFrontiers in microbiology2021
The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses.
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 20 papers.
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Who cites it
20 citing papers in PubMed.
- Unveiling the distinctive features of Feng-flavor Daqu: A comparative study of microbial communities and volatile compounds.Food 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
- Deciphering the characteristics of strong-flavor Daqu at different grades through integrated microbiome and metabolome analysis.Food chemistry: X · 2026Article
- Seasonal influence on the microbial diversity and flavor substances in the strong flavor Daqu fermentation.Food chemistry. Molecular sciences · 2025Article
- Spatiotemporal Profiling of Starch-Degrading Enzymes in Nong-Flavor Daqu: Molecular Markers for Quantitative Quality Evaluation.Foods (Basel, Switzerland) · 2025Article
- Metagenomics and volatile metabolomics reveal microbial succession and flavor formation mechanisms during fermentation of Novel Pasture-style Laozao.Food chemistry: X · 2025Article
- Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine.Food science and biotechnology · 2025Article
- Characterizing the microbial community constructure and the metabolites among different colour MoutaiFood chemistry: X · 2025Article
- Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications.Frontiers in microbiology · 2025Review
- Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation ofCurrent research in food science · 2025Article
- Effect ofFoods (Basel, Switzerland) · 2024Article
- Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains.Foods (Basel, Switzerland) · 2024Article
- Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu.Frontiers in microbiology · 2024Article
- Unveiling the microbiota of sauce-flavorFrontiers in microbiology · 2024Article
- Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in NongxiangFoods (Basel, Switzerland) · 2022Article
- Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters.Frontiers in microbiology · 2022Article
- Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk.Frontiers in nutrition · 2022Article
- Chinese Baijiu: The Perfect Works of Microorganisms.Frontiers in microbiology · 2022Review
- Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics.Frontiers in microbiology · 2022Article
- The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu.Frontiers in microbiology · 2021Article
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10 authors.
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Abstract
Polymicrobial co-fermentation is among the distinct character of high-temperature Daqu. However, fungal communities in the three types of high-temperature Daqu, namely, white high-temperature Daqu, black high-temperature Daqu, and yellow high-temperature Daqu, are yet to be characterized. In this study, the fungal diversity, taste, and aroma profiles in the three types of high-temperature Daqu were investigated by Illumina MiSeq high-throughput sequencing, electronic tongue, and electronic nose, respectively. Ascomycota and Basidiomycota were detected as the absolute dominant fungal phylum in all types of high-temperature Daqu samples, whereas
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