Wheat-Surface Microbiota as a Key Driver of Daqu Quality: Evidence from Microbial Diversity and Volatile Flavor Analysis.

Ying Huang, Huan Guo, Hao Liu, Fang Wei, Hong Deng, Hong Zhang, Li Jiang, Yu Mu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Ying HuangSchool of Brewing Engineering, Moutai Institute, Renhuai 564507, China.

Huan GuoSchool of Food Engineering, Moutai Institute, Renhuai 564507, China.

Hao LiuSchool of Brewing Engineering, Moutai Institute, Renhuai 564507, China.

Fang WeiSchool of Brewing Engineering, Moutai Institute, Renhuai 564507, China.

Hong DengSchool of Resources and Environment Engineering, Moutai Institute, Renhuai 564507, China.

Hong ZhangSchool of Food Engineering, Moutai Institute, Renhuai 564507, China.

Li JiangSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Yu MuSchool of Food Engineering, Moutai Institute, Renhuai 564507, China.

Funding

Guizhou Provincial Science and Technology Projects Qiankehe foundation [2024] Youth 196Research Foundation for Scientific Scholars of Moutai Institute mygccrc [2024] 016, 017

6 · The paper itself

Abstract

Traditional fermentation processes rely on complex microbial communities; however, the specific contributions of raw material-associated microorganisms to community assembly and flavor formation remain unclear. In this study, traditional Daqu (T) and surface-disinfected Daqu (S) were used as paired controls to decouple the contribution of raw material-associated microorganisms. By integrating community, flavor, and functional analyses, we revealed their ecological roles in driving deterministic assembly, reshaping fungal interactions, and associating with characteristic flavors. The results showed that T was dominated by

Indexed as

correlation analysisDaqumicrobial communityNiche analysisvolatileswheat-derived microorganisms

Identifiers

PMID42883619

DOI10.3390/foods15193511

PMCPMC13664550

What OpenQuestion holds

Textmetadata

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.