Research graph
References from Unveiling the distinctive features of Feng-flavor Daqu: A comparative study of microbial communities and volatile compounds. Local targets link to admitted publications; unresolved targets remain external evidence.
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
10.1016/j.foodres.2021.110734 · 2021 · External reference
The fungal communities and flavor profiles in different types of high-temperature Daqu as revealed by high-throughput sequencing and electronic senses
10.3389/fmicb.2021.784651 · 2021 · External reference
Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu
10.3389/fmicb.2024.1435765 · 2024 · External reference
Metabolic power, volatile compounds, and flavor marker formation mechanisms of three fungi isolated from Fengxiangxing Daqu
10.3389/fmicb.2025.1593638 · 2025 · External reference
Analysis of dominant microorganisms and core enzymes in Qingke baijiu Daqu by high-throughput sequencing and proteomics
10.1016/j.foodres.2025.115941 · 2025 · External reference
Bio-heat is a key environmental driver shaping the microbial community of medium-temperature Daqu
2017 · External reference
Saccharomycopsis fibuligera and its applications in biotechnology
10.1016/j.biotechadv.2009.03.003 · 2009 · External reference
Characterization of physicochemical properties, volatile compounds and microbial community structure in four types of Daqu
10.1016/j.lwt.2023.115064 · 2023 · External reference
Comparative analysis of physicochemical properties and microbial composition in high-temperature Daqu with different colors
10.3389/fmicb.2020.588117 · 2020 · External reference
Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter
10.1016/j.ijfoodmicro.2019.02.020 · 2019 · External reference
Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu
10.1002/jib.583 · 2020 · External reference
Analysis of physicochemical indices, volatile flavor components, and microbial community of a light-flavor Daqu
10.1080/03610470.2018.1424402 · 2018 · External reference
Deciphering the composition and functional profile of the microbial communities in chinese moutai liquor starters
10.3389/fmicb.2019.01540 · 2019 · External reference
Changes in temperature alter the relationship between biodiversity and ecosystem functioning
10.1073/pnas.1805518115 · 2018 · External reference
Storage period affecting dynamic succession of microbiota and quality changes of strong-flavor baijiu Daqu
10.1016/j.lwt.2020.110544 · 2021 · External reference
The production of the Chinese baijiu from sorghum and other cereals
10.1002/jib.450 · 2017 · External reference
Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu
10.1016/j.ijfoodmicro.2023.110250 · 2023 · External reference
Comparative study on physicochemical properties, microbial composition, and the volatile component of different light flavor Daqu
10.1002/fsn3.3476 · 2023 · External reference
Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics
10.1016/j.foodres.2023.113805 · 2024 · External reference
Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu
10.1016/j.foodres.2023.112686 · 2023 · External reference
Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu
10.1016/j.foodres.2019.03.021 · 2019 · External reference
Insights into the bacterial, fungal, and phage communities and volatile profiles in different types of daqu
10.1016/j.foodres.2022.111488 · 2022 · External reference
Unraveling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a byproduct of baijiu fermentation
10.1016/j.foodres.2022.111320 · 2022 · External reference
Chemical and sensorial aroma characterization of freshly distilled calvados. 2. Identification of volatile compounds and key odorants
10.1021/jf020373e · 2003 · External reference
Analysis of fungal diversity, physicochemical properties and volatile organic compounds of strong-flavor Daqu from seven different areas
10.3390/foods13081263 · 2024 · External reference
Effect of fermentation processing on the flavor of baijiu
10.1021/acs.jafc.8b00692 · 2018 · External reference
Biochemical characterisation and dominance of different hydrolases in different types of Daqu – A Chinese industrial fermentation starter
10.1002/jsfa.8445 · 2018 · External reference
Dynamic analysis of physicochemical and biochemical indices and microbial communities of light-flavor Daqu during storage
10.1080/03610470.2019.1629238 · 2019 · External reference
Differences in structure, volatile metabolites, and functions of microbial communities in Nongxiangxing daqu from different production areas
10.1016/j.lwt.2022.113784 · 2022 · External reference
Comprehensive analysis for the bioturbation effect of space mutation and biofortification on strong-flavor Daqu by high-throughput sequencing, volatile analysis and metabolomics
10.1016/j.foodchem.2022.134440 · 2023 · External reference
Dynamic changes and potential correlations between microbial diversity and volatile flavor compounds in Chinese medium-temperature Daqu during manufacturing
10.3390/molecules29204851 · 2024 · External reference
Comparative analysis of microbial communities and physicochemical attributes of strong-aroma Daqu from southwestern China
10.1186/s40643-025-00997-z · 2026 · External reference
Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop
10.1016/j.foodres.2022.111298 · 2022 · External reference
Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu
10.1016/j.lwt.2024.115801 · 2024 · External reference
Analysis of microbial diversity and functional differences in different types of high-temperature Daqu
10.1002/fsn3.2068 · 2021 · External reference
HS-SPME combined with GC-MS/O to analyze the flavor of strong aroma baijiu Daqu
10.3390/foods11010116 · 2022 · External reference
HS-SPME combined with GC-MS/O to analyze the flavor of strong aroma baijiu Daqu
10.3390/foods11010116 · 2022 · External reference
Basic flavor types and component characteristics of Chinese traditional liquors: A review
10.1111/1750-3841.15536 · 2020 · External reference
Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds
10.1016/j.ijfoodmicro.2022.109995 · 2023 · External reference
Microbial diversity in jiuqu and its fermentation features: Saccharification, alcohol fermentation and flavors generation
10.1007/s00253-022-12291-5 · 2023 · External reference
Difference of microbial community and gene composition with saccharification function between Chinese nongxiangxing daqu and jiangxiangxing daqu
10.1002/jsfa.12175 · 2023 · External reference
Metaproteomics reveals protein composition of multiple saccharifying enzymes in nongxiangxing daqu and jiangxiangxing daqu under different thermophilic temperatures
10.1111/ijfs.15818 · 2022 · External reference
Bio-heat is a key environmental driver shaping the microbial community of medium-temperature Daqu
10.1128/aem.01550-17 · 2017 · External reference
The discrepancy in amino acids within high-temperature Daqu: A novel metabolic marker for the quality evaluation of Daqu
10.1016/j.foodchem.2024.142645 · 2025 · External reference
Application of fortified Daqu to optimize the core fermentation microbial flora and improve the ester profile of Nongxiangxingbaijiu
10.1016/j.lwt.2025.117711 · 2025 · External reference
The brewing process and microbial diversity of strong flavour Chinese spirits: A review
10.1002/jib.404 · 2017 · External reference
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
10.1016/j.foodchem.2021.130920 · 2022 · External reference
Yeast dynamics and changes in volatile compounds during the fermentation of the traditional Chinese strong-flavor Daqu
10.1016/j.lwt.2019.02.058 · 2019 · External reference
Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu
10.1016/j.foodchem.2023.137988 · 2024 · External reference
Temperature-driven divergence in microbial consortia and physicochemical functionality: A comparative study of high- and medium-temperature Daqu
10.3390/microorganisms13061312 · 2025 · External reference
Characterization of volatile compounds from Daqu-a traditional Chinese liquor fermentation starter
10.1111/j.1365-2621.2011.02660.x · 2011 · External reference
Characteristics of the microbiota and metabolic profile of high-temperature Daqu with different grades
10.1007/s11274-022-03303-7 · 2022 · External reference
Evaluation of microbial communities of Chinese Feng-flavor Daqu with effects of environmental factors using traceability analysis
10.1038/s41598-023-34506-z · 2023 · External reference
Daqu— A traditional chinese liquor fermentation starter
10.1002/j.2050-0416.2011.tb00447.x · 2011 · External reference
Complex microbiota of a Chinese “fen” liquor fermentation starter (fen-Daqu), revealed by culture-dependent and culture-independent methods
10.1016/j.fm.2012.03.008 · 2012 · External reference
Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries
10.1007/s11274-014-1776-z · 2015 · External reference
Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces
10.1016/j.foodres.2023.113076 · 2023 · External reference
Regional fingerprint, enrichment and flavor contribution of Bacillus community in Daqu for Chinese Baijiu
10.1016/j.foodres.2025.116460 · 2025 · External reference
Diversity and function of microbial community in Chinese strong-flavor baijiu ecosystem: A review
10.3389/fmicb.2018.00671 · 2018 · External reference