ArticleFoods (Basel, Switzerland)2025
Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Deciphering Spatiotemporal Dynamics of Fermented Grains in the Jiangxiangxing Baijiu Production Process: Insights From a Transformer-Based Deep Learning Model.Journal of food science · 2026Article
- Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-AromaFoods (Basel, Switzerland) · 2026Article
- Surfactin-ProducingFoods (Basel, Switzerland) · 2026Article
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11 authors.
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Abstract
Even within the same round of stacked fermentation, variations among production workshops can significantly influence microbial communities and physicochemical parameters. In this study, stacked fermented grains from the fourth round of sauce-flavor Baijiu production were utilized to explore the impact of spatial variations on fermentation. High-throughput sequencing technology was employed to comprehensively analyze the microbial community composition and its dynamic changes during the fourth cycle of stacked fermentation in sauce-flavor Baijiu across different workshops. Our results revealed that the predominant genera in both workshops included
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