ArticleFood chemistry: X2023
Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- Interaction Among Microbiota, Chemical Composition, and Quality Variations inFood science & nutrition · 2026Article
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- Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-AromaFoods (Basel, Switzerland) · 2026Article
- Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation.NPJ science of food · 2026Review
- Cherry microbiota and metabolites with planting altitude ofFrontiers in nutrition · 2026Article
- Untargeted metabolomics and physicochemical analyses reveal metabolic mechanisms underlying quality modification in sour porridge fermented withFrontiers in microbiology · 2026Article
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
- Study on the Modification of Dietary Fiber and Degradation of Zearalenone in Corn Germ Meal by Solid-State Fermentation withFoods (Basel, Switzerland) · 2025Article
- Effect onFood science & nutrition · 2025Article
- Probiotic Fermentation of Defatted Cottonseed Meal for Sustainable Foods and Non-Food Applications.Microorganisms · 2025Review
- Dynamic Changes of Microbial Communities and Chemical Compounds During the Dry Processing ofFood science & nutrition · 2025Article
- Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu.Foods (Basel, Switzerland) · 2025Article
- Unraveling the water source and formation process ofFood science and biotechnology · 2025Article
- The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC-MS, E-nose, and ICP-MS.Food chemistry: X · 2025Article
- Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds.Food chemistry: X · 2025Article
- Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavorFood chemistry: X · 2025Article
- Article
- High-Throughput Sequencing Analysis of Microbiota and Enzyme Activities inJournal of microbiology and biotechnology · 2024Article
- Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics.Food chemistry: X · 2024Article
- Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation duringFood chemistry: X · 2024Article
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Authors and funding
8 authors.
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Abstract
Moisture is essential in microbiota succession and flavor formation during baijiu fermentation. However, it remains unknown how moisture content affects microbiota, metabolism, and their relationship. Here, we compared the difference in volatiles, microbiota characteristics, and potential functions with different initial moisture contents (50 %, 55 %, 60 %, 65 %, 70 %). Results showed that the ratio of ethyl acetate to ethyl lactate and total volatile compounds content increased as the moisture content was elevated from 50 % to 70 %. As increasing moisture content, fermentation system microbiota dominated by
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