ArticleFoods (Basel, Switzerland)2025
Multi-Omics Insights into Microbial Community Dynamics and Functional Shifts During Double-Round Bottom Fermentation of Strong-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 3 papers.
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3 citing papers in PubMed.
- L-Lactic Acid-Enriched Wheat BranFoods (Basel, Switzerland) · 2026Article
- Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds.Food chemistry: X · 2026Article
- Multi-omics-based metabolomic kinetics study of corn stover fermented by combined probiotic and enzymatic treatment.BMC microbiology · 2026Article
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11 authors.
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Abstract
Double-round bottom fermentation (DRBF) represents an important technological innovation in strong-flavor Baijiu production, yet the microbial succession and metabolic mechanisms underlying this process remain insufficiently understood. In this study, physicochemical analyses combined with multi-omics approaches were employed to elucidate the dynamic variations in physicochemical parameters, volatile compounds, and microbial community structure and function during DRBF, as well as to reconstruct key metabolic pathways involved in fermentation. A total of 153 volatile compounds were identified, with esters, alcohols, and acids as the major components showing distinct accumulation patterns across fermentation stages. High-throughput sequencing detected 505 bacterial and 175 fungal genera, dominated by
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