ArticleFrontiers in microbiology2021
The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor 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 16 papers.
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Who cites it
16 citing papers in PubMed, 42 citations in OpenAlex.
- Different brewing materials change the vertical distribution pattern of eukaryotic communities in Luzhou-flavor liquor pit muds.Scientific reports · 2025Article
- Quality Control Strategies for Pit Mud Based on the Synergistic Effects of Flavor, Microorganisms and Physicochemical Factors.Foods (Basel, Switzerland) · 2025Review
- Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-TemperatureMicroorganisms · 2025Review
- The relationship between microbial diversity and the physicochemical characteristics of pit mud of Strong-flavor Baijiu.Scientific reports · 2025Article
- Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine.Food science and biotechnology · 2025Article
- Multi-omics analysis of microbial spatiotemporal succession and metabolite differences in pit mud of varying cellar ages and spatial positions.Food chemistry: X · 2025Review
- Decoding the synergistic mechanisms of functional microbial agents on the microecology and metabolic function in medium-high temperatureFood chemistry: X · 2025Article
- Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods.Foods (Basel, Switzerland) · 2023Review
- Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution.Foods (Basel, Switzerland) · 2023Article
- Comparing the differences of prokaryotic microbial community between pit walls and bottom from Chinese liquor revealed by 16S rRNA gene sequencing.Open life sciences · 2023Article
- Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC-MS and UHPLC-MS.Frontiers in nutrition · 2023Article
- Microbial characteristics and metabolite profiles of high-temperature Daqu in different maturation stages.World journal of microbiology & biotechnology · 2022Article
- Effects ofFoods (Basel, Switzerland) · 2022Article
- Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk.Frontiers in nutrition · 2022Article
- Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics.Frontiers in microbiology · 2022Article
- Exploring the Dynamic of Bacterial Communities in Manila Clam (Frontiers in microbiology · 2022Article
Corrections and comments
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Authors and funding
10 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microorganisms in pit mud are the essential factor determining the style of strong flavor Baijiu. The spatial distribution characteristics of fungal communities and aroma in the pit mud for strong flavor Baijiu from Xinjiang, China, were investigated using Illumina MiSeq high-throughput sequencing and electronic nose technology. A total of 138 fungal genera affiliated with 10 fungal phyla were identified from 27 pit mud samples; of these,
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