ArticleFood chemistry. Molecular sciences2025
Seasonal influence on the microbial diversity and flavor substances in the strong flavor Daqu fermentation.
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 3 papers.
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Who cites it
3 citing papers in PubMed.
- Targeted Intervention Strategies for Seasonal Fluctuations in Daqu Microorganisms in Brewing.Foods (Basel, Switzerland) · 2026Review
- 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
11 authors.
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Abstract
Baijiu is highly dependent on open Daqu fermentation, which is easily affected by seasonal fluctuations. This study systematically analyzed winter (WID) and summer (SUD) strong flavor Daqu by integrating physicochemical analysis, microbial community detection, volatile component determination, and metabolomics technology. Results showed SUD had significantly higher starch consumption and acidity than WID, directly attributed to enhanced microbial activity and enzymatic efficiency. Metagenomic studies have identified key enzymes including α-amylase (EC:3.2.1.1) and carboxylic esterase (EC:3.1.1.1), as well as CAZy families such as GH65 and GH73. Based on this finding, the dominant microbes in SUD, such as
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