ArticleFrontiers in microbiology2022
Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics.
Article in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Variations in Bacterial and Archaeal Communities and Baijiu Metabolites by Distillery and Pit Age.Foods (Basel, Switzerland) · 2026Article
- Integrated analysis of physicochemical properties, microbiome, and flavor profiles for differentiating two aroma grades of sauce-flavorFood chemistry: X · 2026Article
- Targeted Intervention Strategies for Seasonal Fluctuations in Daqu Microorganisms in Brewing.Foods (Basel, Switzerland) · 2026Review
- Comparative Analysis of Sensory Quality and Microbial Communities Between Medium-High- and High-Temperature Daqu From Shangqiu Region.Current microbiology · 2026Article
- Innovative Systems Biology in Baijiu Fermentation: Unveiling Omics Landscapes and Microbial Synergy.Foods (Basel, Switzerland) · 2026Review
- Deciphering the characteristics of strong-flavor Daqu at different grades through integrated microbiome and metabolome analysis.Food chemistry: X · 2026Article
- Revealing the Differences in Microbial Community and Quality of High-Temperature Daqu in the Southern Sichuan-Northern Guizhou Region.Foods (Basel, Switzerland) · 2025Article
- Characterizing the microbial community constructure and the metabolites among different colour MoutaiFood chemistry: X · 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
- Phenolic metabolites changes during baijiu fermentation through non-targeted metabonomic.Food chemistry: X · 2024Article
- Bioturbation analysis of microbial communities and flavor metabolism in a high-yielding cellulaseFood chemistry: X · 2024Article
- Differential Characteristics of the Metabolic Profiles and Microbial Community between Superior and Normal Grades ofFoods (Basel, Switzerland) · 2024Article
- Article
- Effect of lactic acid bacteria on the structure and potential function of the microbial community of Nongxiangxing Daqu.Biotechnology letters · 2023Article
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Authors and funding
8 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Sauce-flavored Daqu exhibits different colors after being stacked and fermented at high temperatures. Heiqu (black Daqu, BQ) with outstanding functions is difficult to obtain because its formation mechanism is unclear. In this study, we compared the metabolites in different types of Daqu using ultra-high-performance liquid chromatography triple quadrupole mass spectrometry to explore the formation process of BQ. We found that 251 differential metabolites were upregulated in BQ. Metabolic pathway analysis showed that "tyrosine metabolism" was enriched, and most metabolites in this pathway were differential metabolites upregulated in BQ. The tyrosine metabolic pathway is related to enzymatic browning and melanin production. In addition, the high-temperature and high-humidity fermentation environment of sauce-flavored Daqu promoted an increase in the melanoidin content
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