ArticleMicrobiology spectrum2022
Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation.
Article in Microbiology spectrum, 2022. 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, 26 citations in OpenAlex.
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties.NPJ science of food · 2026Review
- Host-Microbiome Interaction in the Intensive Care Unit.Diseases (Basel, Switzerland) · 2025Review
- Synergistic gut microbiome-mediated degradation ofMicrobiology spectrum · 2025Article
- Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu.Foods (Basel, Switzerland) · 2025Article
- A case for absolute gene expression estimates in microbiome studies using metatranscriptomics.The ISME journal · 2025Article
- Next-generation sequencing applications in food science: fundamentals and recent advances.Frontiers in bioengineering and biotechnology · 2025Review
- Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications.Frontiers in microbiology · 2025Review
- Macrotranscriptomics analysis for decoding the role ofFrontiers in bioengineering and biotechnology · 2025Article
- Responses of microbial community composition and CAZymes encoding gene enrichment in ensiledApplied and environmental microbiology · 2024Article
- Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
- Article
- Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu.Frontiers in microbiology · 2024Article
- Exploring the Role of Active Functional Microbiota in Flavor Generation by Integrated Metatranscriptomics and Metabolomics during Niulanshan Baijiu Fermentation.Foods (Basel, Switzerland) · 2023Article
- Microbial Secondary Metabolites via Fermentation Approaches for Dietary Supplementation Formulations.Molecules (Basel, Switzerland) · 2023Review
- Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application.Frontiers in microbiology · 2023Review
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The microbial community in the fermented pit determines the quantity and quality of light-flavor liquor. Genetic diversity and the potential functions of the microbial community are often analyzed by DNA-based omics sequencing. However, the features of the active microbial community have not been systematically studied. Here, metatranscriptomic analysis was performed to elucidate the active microbial composition, drivers, and their functions in light-flavor liquor fermentation. Bacterial genera,
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