ArticlePloS one2022
Taorong-type Baijiu starter: Analysis of fungal community and metabolic characteristics of middle-temperature Daqu and high-temperature Daqu.
Article in PloS one, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed.
- A High Esterifying Enzyme-ProducingFoods (Basel, Switzerland) · 2026Article
- Comparative analysis of microbial communities and physicochemical attributes of strong-aroma Daqu from Southwestern China.Bioresources and bioprocessing · 2026Article
- High-throughput profiling of fungal diversity and physicochemical dynamics in strong-aroma Daqu.AMB Express · 2025Article
- Temperature-Driven Divergence in Microbial Consortia and Physicochemical Functionality: A Comparative Study of High- and Medium-TemperatureMicroorganisms · 2025Article
- The initial composition and structure of microbial community determined the yield and quality of Baijiu during the spontaneous fermentation.International microbiology : the official journal of the Spanish Society for Microbiology · 2024Article
- Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China.World journal of microbiology & biotechnology · 2023Article
- Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers.Foods (Basel, Switzerland) · 2023Article
- Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation.Frontiers in microbiology · 2023Article
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8 authors.
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Abstract
To study the difference between the fungal community compositional and fragrance components in medium- and high-Temperature Taorong-type Baijiu Daqu. The microbial communities and fragrance components of Taorong-type Baijiu Daqu were analyzed using high-throughput sequencing (HTS) and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). With an abundance at the phylum and genus levels ≥0.01% as the threshold, 3 phyla, Mucoromycota, Ascomycota, and Basidiomycota, were found in both medium- and high-temperature Daqu, but their abundances differed. At the genus level, 15 and 13 genera were recognized. Rhizopus (72.40%) and Thermomyces (53.32%) accounted for the most significant proportions in medium-temperature and high-temperature Daqu, respectively. Medium-temperature Daqu and high-temperature Daqu were found to have 40 and 29 fragrance components, respectively and contained the highest proportions of pyrazines (53.12%) and acids (32.68%). Correlation analyses between microbes and fragrance components showed that Aspergillus, Hyphopichia, Trichosporon, Alternaria were all highly and positively correlated with pyrazines, but the dominant fungal communities were highly correlated with only a few individual acid compounds but not with acid compounds overall. The unique Daqu -making process and environment lead to these differences.
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