ArticleFood chemistry: X2026
Integrated microbiome and metabolome analyses reveal spatial heterogeneity of medium-temperature Daqu and its potential impact on simulated strong-flavor baijiu fermentation.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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9 authors.
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Abstract
Medium-temperature Daqu (MTD) exhibits pronounced spatial heterogeneity between its surface (QS) and inner (QI) portions, yet their functional differences remain poorly understood. This study compared physicochemical properties, metabolites, and species-level microbial communities of QS and QI and evaluated their impacts on simulated strong-flavor Baijiu (SFB) fermentation. QS exhibited higher saccharification and liquefaction activities and higher counts of lactic acid bacteria and yeasts, whereas QI was enriched in thermophilic molds and volatile compounds. Thirty-two microbial biomarkers differentiated QS and QI, and QS showed a more complex microbial co-occurrence pattern. Simulated fermentation revealed early bacterial divergence followed by convergence to
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