ArticleFrontiers in microbiology2025
Physicochemical properties and bioturbation analysis of high-temperature Daqu by functional microflora.
Article in Frontiers in microbiology, 2025. 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.
- Microecological succession and quality enhancement of fermented tomato sour soup by synthetic functional microbiota.Food chemistry: X · 2026Article
- Targeted Intervention Strategies for Seasonal Fluctuations in Daqu Microorganisms in Brewing.Foods (Basel, Switzerland) · 2026Review
- Surfactin-ProducingFoods (Basel, Switzerland) · 2026Article
- Turning-Modulated Vertical COFoods (Basel, Switzerland) · 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
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Authors and funding
9 authors.
Funding
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Abstract
High-temperature Daqu (HTD) initiates the solid-state fermentation of sauce-aroma Baijiu by introducing essential microorganisms and enzymes, determining its unique flavor and quality. While biofortification with functional strains enhances HTD quality, the ecological dynamics and mechanisms of HTD fermentation influenced by synthetic functional microflora (SFM) remain unclear. Here, we prepared three different types of SFM inoculated into HTD, and studied their effects during spontaneous HTD fermentation. The results showed that all three SFM significantly increased the liquefaction power of the HTD, which the SG Daqu with the addition of yeast and
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