References

Quantitative proteomic analysis of secretome of microbial consortium during saw dust utilization

10.1016/j.jprot.2012.08.011 · 2012 · External reference

An ordination of the upland forest communities of southern Wisconsin

10.2307/1942268 · 1957 · External reference

Fast and sensitive protein alignment using DIAMOND

10.1038/nmeth.3176 · 2015 · External reference

Distribution characteristic, synthesis mechanism and regulation measures of ethyl acetate in strong flavor baijiu: A review

10.1016/j.fbio.2025.107681 · 2025 · External reference

Biochemical and synergistic properties of a novel alpha-amylase from Chinese nong-flavor Daqu

10.1186/s12934-021-01571-w · 2021 · External reference

Uncovering key residues responsible for the thermostability of a thermophilic 1,3(4)-beta-d-glucanase from Nong flavor Daqu by rational design

10.1016/j.enzmictec.2020.109672 · 2020 · External reference

Promotion of efficient saccharification of crystalline cellulose by aspergillus fumigatus Swo1

10.1128/aem.02499-09 · 2010 · External reference

Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces

2023 · External reference

Studies of pectic enzymes produced by Talaromyces flavus in submerged and solid substrate cultures

10.1002/(sici)1521-4028(199909)39:4<227::aid-jobm227>3.0.co;2-8 · 1999 · External reference

Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation

10.3389/fmicb.2024.1345772 · 2024 · External reference

Roles of aging in the production of light-flavored Daqu

10.1016/j.jbiosc.2018.08.005 · 2019 · External reference

Effects of aging on the quality of roasted sesame-like flavor Daqu

10.1186/s12866-020-01745-3 · 2020 · External reference

CD-HIT: Accelerated for clustering the next-generation sequencing data

10.1093/bioinformatics/bts565 · 2012 · External reference

Wekemo Bioincloud: A user-friendly platform for meta-omics data analyses

10.1002/imt2.175 · 2024 · External reference

A thermophilic GH5 endoglucanase from aspergillus fumigatus and its synergistic hydrolysis of mannan-containing polysaccharides

10.3390/catal11070862 · 2021 · 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

Microbial community affects Daqu quality and the production of ethanol and flavor compounds in baijiu fermentation

10.3390/foods12152936 · 2023 · External reference

Exploring the successions in microbial community and flavor of Daqu during fermentation produced by different pressing patterns

10.3390/foods12132603 · 2023 · External reference

Composition and metabolic functions of the microbiome in fermented grain during light-flavor baijiu fermentation

10.3390/microorganisms8091281 · 2020 · 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

Revealing the influence of exogenously inoculated Bacillus spp. on the microbiota and metabolic potential of medium-temperature Daqu: A meta-omics analysis

10.1016/j.foodres.2024.114152 · 2024 · External reference

Characterization of key aroma compounds in aged Chinese Nongxiangxing baijiu based on sensory and quantitative analysis: Emphasis on the contribution of trace compounds

10.3390/molecules30142963 · 2025 · External reference

Microbial diversity and volatile flavor compounds in Tibetan flavor Daqu

10.3390/foods12020324 · 2023 · External reference

Effect of storage on microbioa and enzyme proteomic profile of low-temperature Daqu

10.1016/j.fbio.2024.104242 · 2024 · External reference

Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation

10.1016/j.ijfoodmicro.2023.110118 · 2023 · External reference

Interpretable machine learning for optimizing carbon source design to enhance bioethanol yield in gas fermentation

10.1016/j.fuel.2025.135738 · 2025 · External reference

Multi-metaomics unveils the development process of microbial communities during the fermentation of Baobaoqu

10.3390/foods14213657 · 2025 · External reference

Metabolic interactions drive microbial community succession and functional expression of Nongxiangxing (strong-flavor) daqu

2025 · External reference

Profiling the potential producers of higher alcohol in different Daqu (a starter of baijiu) by amplifying the key enzyme gene

10.1080/23311932.2024.2306014 · 2024 · External reference

An optimal Wilcoxon-Mann-Whitney test of mortality and a continuous outcome

10.1177/0962280216680524 · 2018 · 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

Unveiling the metabolic heterogeneity and formation mechanism in Chinese typical Daqu based on Qu-omics

10.1016/j.foodres.2025.115735 · 2025 · External reference

Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu

10.1016/j.foodchem.2024.141577 · 2025 · External reference

Uncovering transcriptional regulation of metabolism by using metabolic network topology

10.1073/pnas.0406811102 · 2005 · External reference

Salmon provides fast and bias-aware quantification of transcript expression

10.1038/nmeth.4197 · 2017 · External reference

Unresolved reference

2021 · External reference

IDBA-Tran: A more robust de novo de Bruijn graph assembler for transcriptomes with uneven expression levels

10.1093/bioinformatics/btt219 · 2013 · External reference

Fungal diversity profiles in pit mud samples from Chinese strong-flavour liquor pit

10.3390/foods11223544 · 2022 · External reference

Clostridium aromativorans sp. nov., isolated from pit mud used for producing Wuliangye baijiu

10.1007/s10482-023-01841-0 · 2023 · External reference

Insights into the morphology-productivity relationship of filamentous fungi through small-scale cultivation and automated microscopy of Thermothelomyces thermophilus

10.1002/btpr.3528 · 2025 · External reference

Metatranscriptomics reveals overall active bacterial composition in caries lesions

10.3402/jom.v6.25443 · 2014 · External reference

Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu baijiu based on fermentation tanks

10.1007/s11274-021-03183-3 · 2021 · External reference

Purification and characterization of glucoamylase of aspergillus oryzae from Luzhou-flavour Daqu

10.1007/s10529-020-02956-4 · 2020 · External reference

Characterization and correlation of microbiota and higher alcohols based on metagenomic and metabolite profiling during rice-flavor baijiu fermentation

10.3390/foods12142720 · 2023 · External reference

Analysis of microbial diversity and functional differences in different types of high-temperature Daqu

10.1002/fsn3.2068 · 2021 · External reference

Enzymatic modification of raw corn starch using thermostable glucoamylase from Thermothelomyces thermophilus

10.1016/j.gaost.2025.01.003 · 2025 · External reference

The active synergetic microbiota with aspergillus as the core dominates the metabolic network of ester synthesis in medium-high temperature Daqu

10.1016/j.fm.2023.104336 · 2023 · External reference

Improved metagenomic analysis with kraken 2

10.1186/s13059-019-1891-0 · 2019 · External reference

High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristics

10.1007/s13205-020-02500-1 · 2020 · 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

Effects of lactic acid on the perception of volatile pyrazine aroma substances in Laimao baijiu and its molecular interaction mechanisms

10.1016/j.foodres.2025.116481 · 2025 · External reference

The production of the Chinese baijiu from sorghum and other cereals

10.1002/jib.450 · 2017 · External reference

Distribution and quantification of lactic acid enantiomers in baijiu

10.3390/foods11172607 · 2022 · External reference

Revealing the differences in microbial community and quality of high-temperature Daqu in the southern Sichuan-northern Guizhou region

10.3390/foods14040570 · 2025 · External reference

Effects of storage period and season on the microecological characteristics of Jiangxiangxing high-temperature Daqu

10.1016/j.foodres.2024.115034 · 2024 · External reference

Comprehensive analysis of microbiota signature across 32 cancer types

2023 · External reference

Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics

10.1016/j.lwt.2024.115916 · 2024 · External reference

Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter

10.1016/j.foodres.2020.110037 · 2021 · External reference

Unraveling the contribution of high temperature stage to Jiang-flavor Daqu, a liquor starter for production of Chinese Jiang-flavor baijiu, with special reference to metatranscriptomics

10.3389/fmicb.2019.00472 · 2019 · External reference

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

2022 · External reference

Metagenomic and metatranscriptomic analysis of microbial community structure and gene expression of activated sludge

10.1371/journal.pone.0038183 · 2012 · External reference

Artificial vs. mechanical Daqu: Comparative analysis of physicochemical, flavor, and microbial profiles in Chinese baijiu starter cultures

10.3390/fermentation11030135 · 2025 · External reference

Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu

10.1016/j.foodres.2021.110707 · 2022 · External reference

Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu

10.1016/j.foodres.2021.110707 · 2022 · External reference

Systematic analysis of Baobaoqu fermentation starter for Wuliangye baijiu by the combination of metagenomics and metabolomics

2022 · External reference

MetaPro-IQ: A universal metaproteomic approach to studying human and mouse gut microbiota

10.1186/s40168-016-0176-z · 2016 · External reference

Metagenomics-based gene exploration and biochemical characterization of novel glucoamylases and α-amylases in Daqu and Pu-erh tea microorganisms

2024 · External reference

Integrative metagenomics-metabolomics for analyzing the relationship between microorganisms and non-volatile profiles of traditional Xiaoqu

2020 · External reference

Volatile analysis of Wuliangye baijiu by LiChrolut EN SPE fractionation coupled with comprehensive GCxGC-TOFMS

10.3390/molecules27041318 · 2022 · External reference

Daqu- a traditional Chinese liquor fermentation starter

10.1002/j.2050-0416.2011.tb00447.x · 2011 · External reference

Ab initio gene identification in metagenomic sequences

10.1093/nar/gkq275 · 2010 · External reference