ReviewFoods (Basel, Switzerland)2022
Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome.
Review in Foods (Basel, Switzerland), 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, 31 citations in OpenAlex.
- Directional Construction of a Synthetic Microbial Consortium for Shanxi Aged Vinegar: Metabolic Kinetics and Accelerated Formation of Major Volatile Compounds.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
- Dynamic succession of the fermentation microbial community and its contribution to aroma in pomelo wine.Food chemistry. Molecular sciences · 2026Article
- Metabolic interactions drive microbial community succession and functional expression of Nongxiangxing (Strong-flavor) daqu.Journal of advanced research · 2026Article
- Comparative analysis of microbial communities and physicochemical attributes of strong-aroma Daqu from Southwestern China.Bioresources and bioprocessing · 2026Article
- Geographic origin and wheat variety shape microbial and functional profiles of brewing wheat for Daqu fermentation.Frontiers in microbiology · 2026Article
- Temporal heterogeneity of microbial ecosystems and its formation mechanisms in Moutai-flavor Baijiu fermentation.Frontiers in microbiology · 2026Article
- Comparative analysis of metabolite and microbial community dynamics during spontaneous fermentation ofFood chemistry: X · 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
- Metagenomic and physicochemical profiling reveal microbial functions in pit mud for Jiang-Nong Jianxiang Baijiu fermentation.BMC microbiology · 2025Article
- Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor.Food chemistry: X · 2025Article
- Characterization of Microbial Carbon Metabolism in Karst Soils from Citrus Orchards and Analysis of Its Environmental Drivers.Microorganisms · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2024Article
- Article
- 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
5 authors at 3 institutions in 1 country.
Funding
Abstract
Actinomycetes (a group of filamentous bacteria) are the dominant microbial order in the Daqu (DQ) fermentation starter and in the pit mud (PM) of the Baijiu fermentation microbiome. Actinomycetes produce many of the key enzymes and flavor components, and supply important precursors, which have a major influence on its characteristic aroma components, to other microorganisms during fermentation. This paper reviews the current progress on actinomycete research related to Baijiu fermentation, including the isolation and identification, distribution, interspecies interactions, systems biology, and main metabolites. The main metabolites and applications of the actinomycetes during Baijiu fermentation are also discussed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.