ReviewFrontiers in microbiology2023
Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application.
Review in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 42 papers.
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Who cites it
42 citing papers in PubMed.
- Species-specific microbial dynamics are associated with molecular compositional restructuring of free metabolites during Light-flavorFood chemistry. Molecular sciences · 2026Article
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Integrated microbiome and metabolome analyses reveal spatial heterogeneity of medium-temperature Daqu and its potential impact on simulated strong-flavor baijiu fermentation.Food chemistry: X · 2026Article
- Tibetan Tea DrivesFoods (Basel, Switzerland) · 2026Article
- Screening of a 4-Ethylguaiacol-ProducingMicroorganisms · 2026Article
- Comparative Analysis of Sensory Quality and Microbial Communities Between Medium-High- and High-Temperature Daqu From Shangqiu Region.Current microbiology · 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
- Fe/Co-MOF-based cascade biocatalytic platform for ultrasensitive detection of α-amylase.Mikrochimica acta · 2026Article
- Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study.Food chemistry: X · 2026Article
- Innovative Systems Biology in Baijiu Fermentation: Unveiling Omics Landscapes and Microbial Synergy.Foods (Basel, Switzerland) · 2026Review
- Turning-Modulated Vertical COFoods (Basel, Switzerland) · 2026Article
- 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
- Comparative Analysis of Physicochemical Properties, Sensory Characteristics, and Microbial Communities in Jiupei Fermented with the Peel and Core of Houhuo Daqu.Current microbiology · 2026Article
- Evolution of Jiang-Flavor Daqu's Characteristics During Different Storage Stages and Influence on Simulated Brewing Fermentation.Foods (Basel, Switzerland) · 2026Article
- Geographical and seasonal variations of soil microbiomes and metabolomes in the core production area of Jiang-flavor Baijiu: a multi-omics characterization.Frontiers in microbiology · 2026Article
- Deciphering the characteristics of strong-flavor Daqu at different grades through integrated microbiome and metabolome analysis.Food chemistry: X · 2026Article
- Ecological isolation by the Chishui River drives microecology divergence in Daqu.Frontiers in microbiology · 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
- Microenvironmental Gradients Drive Spatial Stratification of Saccharifying Microbial Communities and Enzyme Activity in Strong-FlavorFoods (Basel, Switzerland) · 2025Article
- Article
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5 authors.
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Abstract
Daqu is a saccharifying and fermenting starter in the production of Chinese Baijiu; its quality directly affects the quality of Baijiu. The production of Daqu is highly environment-dependent, and after long-term natural domestication, it is rich in a wide variety of microorganisms with a stable composition, which provide complex and diverse enzymes and flavor (precursor) substances and microbiota for Jiupei (Fermented grains) fermentation. However, inoculation with a relatively stable microbial community can lead to a certain upper limit or deficiencies of the physicochemical properties (e.g., saccharification capacity, esterification capacity) of the Daqu and affect the functional expression and aroma formation of the Daqu. Targeted improvement of this problem can be proposed by selecting functional microorganisms to fortify the production of Daqu. This review introduced the isolation, screening, identification and functional characteristics of culture-dependent functional microorganisms in Baijiu-brewing, the core functional microbiota community of Daqu, and the related research progress of functional microorganisms fortified Daqu, and summarized the fortifying strategies of functional microorganisms, aiming to further deepen the application of functional microorganisms fortification in Daqu fermentation and provide ideas for the flavor regulation and quality control of Baijiu.
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