ArticleFoods (Basel, Switzerland)2024
Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu.
Article in Foods (Basel, Switzerland), 2024. 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.
- Comparative Analysis of Sensory Quality and Microbial Communities Between Medium-High- and High-Temperature Daqu From Shangqiu Region.Current microbiology · 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
- Impact of YuanjiangMolecules (Basel, Switzerland) · 2025Article
- Comparative analysis of key flavor compounds in various baijiu types usingFood chemistry: X · 2025Article
- Pomegranate Peel as a Sustainable Additive for Baijiu Fermentation: Physicochemical and Flavor Analysis with Process Optimization.Molecules (Basel, Switzerland) · 2025Article
- Traceability between microbial community and environmental microbial Community in Maotai-flavor Daqu.Food chemistry: X · 2025Article
- Isolation and Evaluation ofFoods (Basel, Switzerland) · 2025Article
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8 authors.
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Abstract
The present study employed Hunan local Tuqu for fermentation and investigated the physicochemical properties, microbial community composition, and volatile flavor compounds of the fermented grains, as well as the correlation between the physicochemical indicators and the microbial community. The findings reveal that the activities of α-amylase and glucoamylase were highest during the initial stages of the fermentation process. The acid protease activity increased to 30.6 U/g on the second day and then decreased. Cellulose and lipase activities both showed an increasing trend. The moisture content increased sharply to 73.41% and then remained relatively stable. The acidity was highest on the eighth day. Fifty genera of bacteria and twenty-two genera of fungi were detected.
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