ArticleFrontiers in microbiology2024
Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu.
Article in Frontiers in microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Unveiling the distinctive features of Feng-flavor Daqu: A comparative study of microbial communities and volatile compounds.Food chemistry: X · 2026Article
- Microenvironmental Gradients Drive Spatial Stratification of Saccharifying Microbial Communities and Enzyme Activity in Strong-FlavorFoods (Basel, Switzerland) · 2025Article
- Differential characterization of medium-temperature Daqu from different geographical regions: bacterial profile, color, taste, and flavor.World journal of microbiology & biotechnology · 2025Article
- Associations of microbial communities with metabolites and enzyme activities in different colors of high-temperature Daqu.World journal of microbiology & biotechnology · 2025Article
- Metabolic power, volatile compounds, and flavor marker formation mechanisms of three fungi isolated from Fengxiangxing Daqu.Frontiers in microbiology · 2025Article
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Authors and funding
9 authors.
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Abstract
Introduction: Fengxiangxing Huairang Daqu (FHD) is one of the major types of Daqu in China. However, the relationship between the microbial community structure at different stages, the changes in the sensory characteristics, fermentation characteristics, volatiles, the most critical process point, and the quality formation of FHD is not clear. Methods: Based on microscopic characterization, PacBio SMRT sequencing, and HS-SPME-GC-MS volatile metabolite analysis revealed the relationship between FHD quality formation and the dynamics of Qupi. Results: The results showed that the 12th day of the culture was the most critical process point, highlighting the most significant differences in microbial community structure, sensory characteristics, fermentation characteristics, and flavor substances. Discussion: These results indicate important theoretical basis and technical support for controllable adjustment of FHD microbial community structure, stable control of FHD quality, and precise, effective, and large-scale guidance of FHD production.
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