ArticleFood chemistry. Molecular sciences2025
Combined microbiome and metabolome analysis of Dacha and Ercha fermented grains of Fen-flavor Baijiu.
Article in Food chemistry. Molecular sciences, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Species-specific microbial dynamics are associated with molecular compositional restructuring of free metabolites during Light-flavorFood chemistry. Molecular sciences · 2026Article
- Correlation Between Bacterial Diversity and Flavor Compounds in Hengshui Laobaigan Baijiu.Foods (Basel, Switzerland) · 2026Article
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7 authors.
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Abstract
Fen-flavor Baijiu is produced via two fermentation rounds (Dacha and Ercha), and quality is shaped by microbes in fermented grains. We hypothesized that the two rounds select distinct lactic acid bacteria (LAB) consortia with different metabolic potentials that associate with stage-specific metabolites and flavor compounds. We profiled 24 fermented-grain samples using shotgun metagenomics and untargeted metabolomics. Ercha showed lower alpha-diversity and a composition distinct from Dacha.
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