ArticleFoods (Basel, Switzerland)2023
Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed, 45 citations in OpenAlex.
- 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
- Multi-omics analysis reveals the aging mechanism during Baobaoqu storage for the production of Wuliangye Baijiu.Food chemistry: X · 2026Article
- Fe/Co-MOF-based cascade biocatalytic platform for ultrasensitive detection of α-amylase.Mikrochimica acta · 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
- Geographic origin and wheat variety shape microbial and functional profiles of brewing wheat for Daqu fermentation.Frontiers in microbiology · 2026Article
- Multi-Metaomics Unveils the Development Process of Microbial Communities During the Fermentation of Baobaoqu.Foods (Basel, Switzerland) · 2025Article
- High-temperature Daqu of different colors from the Zibo region of China: Analysis of microbial community structure, physicochemical characteristics, and enzymatic activities.World journal of microbiology & biotechnology · 2025Article
- Spatiotemporal Profiling of Starch-Degrading Enzymes in Nong-Flavor Daqu: Molecular Markers for Quantitative Quality Evaluation.Foods (Basel, Switzerland) · 2025Article
- Study on the preparation of compound mold enhancedFood chemistry: X · 2025Article
- Traceability between microbial community and environmental microbial Community in Maotai-flavor Daqu.Food chemistry: X · 2025Article
- Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu.Foods (Basel, Switzerland) · 2025Article
- Microbial community and flavor analyses of fermented grains of Furou-type Baijiu.Frontiers in microbiology · 2025Article
- Integrative analysis of fungal communities in three types of Baijiu Daqu using third-generation sequencing and culturomics.Frontiers in microbiology · 2025Article
- Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing.Frontiers in bioengineering and biotechnology · 2025Article
- Unraveling the mycobiota of Daqu at the species level using metabarcoding of full-length ITS sequences.Mycology · 2025Article
- High-Throughput Sequencing Analysis of Microbiota and Enzyme Activities inJournal of microbiology and biotechnology · 2024Article
- Optimizing the Conditions of Pretreatment and Enzymatic Hydrolysis of Sugarcane Bagasse for Bioethanol Production.ACS omega · 2024Article
- Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains.Foods (Basel, Switzerland) · 2024Article
- Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation.Current research in food science · 2024Article
- Taxonomic revision ofMycology · 2024Article
Corrections and comments
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Authors and funding
11 authors at 3 institutions in 1 country.
Funding
Abstract
Daqu is a traditional starter for Baijiu fermentation and is produced by spontaneous fermentation of ground and moistened barley or wheat. The quality of Daqu is traditionally evaluated based on physicochemical and subjective sensory parameters without microbiological analysis. Here, we compared the physicochemical characteristics of qualified (QD) and inferior (ID) Daqu, their microbial communities based on plate counting and PacBio SMRT sequencing of rRNA gene libraries, and their impacts on Baijiu fermentation. The results showed that the glucoamylase and α-amylase activities of QD were significantly higher than those of ID. The counts of yeasts and relative abundances of functional microbes, especially the amylolytic bacterium
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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.