ArticleFrontiers in microbiology2022
Systematic analysis of Baobaoqu fermentation starter for
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 8 papers.
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Who cites it
8 citing papers in PubMed.
- Multi-omics analysis reveals the aging mechanism during Baobaoqu storage for the production of Wuliangye Baijiu.Food chemistry: X · 2026Article
- Metabolic interactions drive microbial community succession and functional expression of Nongxiangxing (Strong-flavor) daqu.Journal of advanced research · 2026Article
- Interaction and Flavor Metabolic Function of Microbiota During Fermentation of Pigskin Through Bioaugmentation withMolecules (Basel, Switzerland) · 2026Article
- Cross-kingdom metabolic cooperation drives vanillic acid biosynthesis: A spatiotemporal dissection of microbial functional networks in solid-state fermentation.Current research in food science · 2026Article
- Multiomics analysis of microbial succession and flavor formation mechanism during the fermentation process of Maotai-flavour Baijiu.Food chemistry: X · 2025Article
- Multi-Metaomics Unveils the Development Process of Microbial Communities During the Fermentation of Baobaoqu.Foods (Basel, Switzerland) · 2025Article
- Article
- Paracoccus yibinensis sp. nov., a novel bacterium with astaxanthin producing isolated from the environment of Chinese distilled Baijiu.Antonie van Leeuwenhoek · 2025Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Baobaoqu (BBQ) is a traditional fermenting power, which is widely applied in Nong-flavor Baijiu brewing. There are two different types of BBQ (premium BBQ and normal BBQ) used in industrial manufacture, but the reasons for the significant differences between two kinds of BBQ have not been clearly illuminated. In this study, the combination of metagenomics and metabolomics was performed to compare the differences in the composition of microbial communities and the components of flavors between premium BBQ and normal BBQ. The results showed that the glycosidase-producing microorganisms are the biomarkers of premium BBQ, contributing a better ability of carbon source utilization than normal BBQ. In addition, several important flavors (ethyl hexanoate, phenylethanol, ethyl acetate) were rich in normal BBQ, which have a significant positive correlation with the biomarkers (
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