ReviewFrontiers in microbiology2022
Chinese Baijiu: The Perfect Works of Microorganisms.
Review 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 87 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
87 citing papers in PubMed.
- Species-specific microbial dynamics are associated with molecular compositional restructuring of free metabolites during Light-flavorFood chemistry. Molecular sciences · 2026Article
- Unveiling the Acidic Backbone of Baijiu: A Comprehensive Review on Composition, Metabolic Pathways, and Quality Implications.Comprehensive reviews in food science and food safety · 2026Review
- Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination.Foods (Basel, Switzerland) · 2026Article
- Characterizing Shared Sensory Priorities and Age-Group Differences for Feng-Flavor Baijiu: A Consumer Survey Using Hierarchical Weighting and Interpretable Machine Learning.Foods (Basel, Switzerland) · 2026Article
- Distillers' Grains-Derived Bioactive Fraction Suppresses Colorectal Cancer Progression Through Modulation of Autophagy-Associated PI3K/AKT Signaling.Foods (Basel, Switzerland) · 2026Article
- Multi-omics characterization of new and aged Daqu reveals region-specific microbial succession and metabolic signatures in Maotai-flavor liquor fermentation.Microbiology spectrum · 2026Article
- L-Lactic Acid-Enriched Wheat BranFoods (Basel, Switzerland) · 2026Article
- Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-AromaFoods (Basel, Switzerland) · 2026Article
- Effects of Different Yeast Strains on Fermentation Characteristics, Volatile Flavor Compounds, and Sensory Quality of XinjiangMicroorganisms · 2026Article
- Omics-Guided Construction of Microbial Consortia for Reproducible Traditional Fermented Foods and Beverages.Foods (Basel, Switzerland) · 2026Review
- Molecular evolution of starch structure and sugar supply dynamics during the initial fermentation stages of Jiangxiangxing Baijiu.Food chemistry: X · 2026Article
- N-(2-furanylmethylene)-3-methyl-1-butanamine as a novel color compound in Jiangxiangxing Baijiu.Food chemistry: X · 2026Article
- Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains.Journal of agricultural and food chemistry · 2026Review
- Elucidating the Impact of Gamma Irradiation Treatment Prior to Aging on Light-Flavor Tartary Buckwheat Baijiu Flavor Profiles: A Multimodal Analysis Combining E-Nose, E-Tongue and HS-GC-IMS.Foods (Basel, Switzerland) · 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
- Innovative Systems Biology in Baijiu Fermentation: Unveiling Omics Landscapes and Microbial Synergy.Foods (Basel, Switzerland) · 2026Review
- Integrated Molecular Informatics and Sensory-Omics Study of Core Trace Components and Microbial Communities in Sauce-Aroma High-Temperature Daqu from Chishui River Basin.Foods (Basel, Switzerland) · 2026Article
- Revealing the Functional Microbiota of Caproic Acid-Producing and Lactic Acid-Utilizing Bacteria in the Pit Muds for ChineseFoods (Basel, Switzerland) · 2026Article
- Evolution of Jiang-Flavor Daqu's Characteristics During Different Storage Stages and Influence on Simulated Brewing Fermentation.Foods (Basel, Switzerland) · 2026Article
- Indigenous Knowledge, Processing Method, and Future Potential ofInternational journal of microbiology · 2026Review
27 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu can be divided into different types according to the production area, production process, starter type, and product flavor. Chinese Baijiu contains rich flavor components, such as esters and organic acids. The formation of these flavor substances is inseparable from the metabolism and interaction of different microorganisms, and thus, microorganisms play a leading role in the fermentation process of Chinese Baijiu. Bacteria, yeasts, and molds are the microorganisms involved in the brewing process of Chinese Baijiu, and they originate from various sources, such as the production environment, production workers, and jiuqu. This article reviews the typical flavor substances of different types of Chinese Baijiu, the types of microorganisms involved in the brewing process, and their functions. Methods that use microbial technology to enhance the flavor of baijiu, and for detecting flavor substances in baijiu were also introduced. This review systematically summarizes the role and application of Chinese Baijiu flavor components and microorganisms in baijiu brewing and provides data support for understanding Chinese Baijiu and further improving its quality.
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