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References from Comparative analysis of microbial communities and flavor compounds in multi-round fermented grains of Jiang-flavor Baijiu from riverside and mountain locations. Local targets link to admitted publications; unresolved targets remain external evidence.
Daqu regulates the balance of saccharification and alcoholic fermentation to promote Chinese baijiu fermentation
10.1016/j.fbio.2024.104723 · 2024 · External reference
Gephi: An open source software for exploring and manipulating networks
10.1609/icwsm.v3i1.13937 · 2009 · External reference
10.1073/pnas.1317377110
10.1073/pnas.1317377110 · External reference
Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2
10.1038/s41587-019-0209-9 · 2019 · External reference
10.1037/abn0000446
10.1037/abn0000446 · External reference
Exact sequence variants should replace operational taxonomic units in marker-gene data analysis
10.1038/ismej.2017.119 · 2017 · External reference
10.1128/aem.00885-21
10.1128/aem.00885-21 · External reference
Oxygen influences spatial heterogeneity and microbial succession dynamics during baijiu stacking process
10.1016/j.biortech.2024.130854 · 2024 · External reference
Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating baijiu fermentation through multi-omics analysis
10.1016/j.fm.2024.104655 · 2025 · External reference
Yeast community in the first-round fermentation of sauce-flavor baijiu: Source, succession and metabolic function
10.1016/j.foodres.2024.115466 · 2025 · External reference
Saccharomycopsis fibuligera and its applications in biotechnology
10.1016/j.biotechadv.2009.03.003 · 2009 · External reference
Database resources of the National Genomics Data Center, China National Center for Bioinformation in 2025
10.1093/nar/gkae978 · 2025 · External reference
Analyzing the differences and correlations between key metabolites and dominant microorganisms in different regions of Daqu based on off-target metabolomics and high-throughput sequencing
10.1016/j.heliyon.2024.e36944 · 2024 · External reference
Cooperative response of Pichia kudriavzevii and Saccharomyces cerevisiae to lactic acid stress in baijiu fermentation
10.1021/acs.jafc.9b08052 · 2020 · External reference
Pitfalls in the 3, 5-dinitrosalicylic acid (DNS) assay for the reducing sugars: Interference of furfural and 5-hydroxymethylfurfural
10.1016/j.ijbiomac.2020.04.045 · 2020 · External reference
10.3390/foods14122027
10.3390/foods14122027 · External reference
Defining microbial terroir: The use of native fungi for the study of traditional fermentative processes
10.1016/j.ijgfs.2011.11.003 · 2012 · External reference
Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor baijiu from different distributions in the Chinese Chishui River basin
2023 · External reference
Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor baijiu fermentation
2024 · External reference
Physicochemical factors affecting microbiota dynamics during traditional solid-state fermentation of Chinese strong-flavor baijiu
10.3389/fmicb.2020.02090 · 2020 · External reference
Overproduction of organic acids affects the microbial community succession and flavor metabolism during baijiu fermentation
10.1016/j.lwt.2024.117093 · 2024 · External reference
A comprehensive, large-scale analysis of “terroir” cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors
10.1093/ismeco/ycae095 · 2024 · External reference
Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor baijiu stacking fermentation process
10.1016/j.cej.2025.161049 · 2025 · External reference
From fungi to lactic acid bacteria: Dominant microorganisms govern stage-specific esters biosynthesis in pit microecology of strong-flavor baijiu
10.1016/j.foodres.2025.117797 · 2025 · External reference
Lentibacillus daqui sp. Nov., isolated from high temperature Daqu, a starter for production of Chinese Jiang flavour baijiu
10.1099/ijsem.0.005962 · 2023 · External reference
Effect of fermentation processing on the flavor of baijiu
10.1021/acs.jafc.8b00692 · 2018 · External reference
Oceanobacillus in high temperature Daqu: Taxonomic diversity, metabolic characteristics and biofortification effect
10.1016/j.procbio.2025.01.002 · 2025 · External reference
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds
2025 · External reference
Function and functional redundancy in microbial systems
10.1038/s41559-018-0519-1 · 2018 · External reference
Defining and quantifying the core microbiome: Challenges and prospects
2021 · External reference
Adaptive response and tolerance to acetic acid in Saccharomyces cerevisiae and Zygosaccharomyces bailii: A physiological genomics perspective
10.3389/fmicb.2018.00274 · 2018 · External reference
Variation partitioning of species data matrices: Estimation and comparison of fractions
10.1890/0012-9658(2006)87[2614:vposdm]2.0.co;2 · 2006 · External reference
Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions
10.1016/j.jfca.2024.106641 · 2024 · 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
Spatial location within the incubation room shapes the microbial succession and metabolic profiles of high temperature Daqu
10.1016/j.lwt.2026.119065 · 2026 · External reference
Deciphering the effects of different types of high temperature Daqu on the fermentation process and flavor profiles of sauce flavor baijiu
10.1016/j.fbio.2024.104917 · 2024 · External reference
Ecological isolation by the Chishui River drives microecology divergence in Daqu
10.3389/fmicb.2026.1786069 · 2026 · External reference
Concentration-dependent variation in carbon allocation and microbial assembly in chain elongation microbiota: Comparative effects of acetate, ethanol, and lactate
10.1016/j.biortech.2026.134919 · 2026 · External reference
Quantifying community assembly processes and identifying features that impose them
10.1038/ismej.2013.93 · 2013 · External reference
Stochastic and deterministic assembly processes in subsurface microbial communities
10.1038/ismej.2012.22 · 2012 · External reference
Temporal dynamics and adaptive mechanisms of microbial communities: Divergent responses and network interactions
2025 · External reference
Physiological characteristics of a high amylase-producing Saccharomycopsis fibuligera
2024 · External reference
Identification and functional prediction of the key fungus of Hongxinqu for light-flavor baijiu brewing
10.1016/j.lwt.2023.115605 · 2024 · External reference
Isolation and evaluation of Rhizopus arrhizus strains from traditional rice wine starters (Jiuqu): Enzyme activities, antioxidant capacity, and flavour compounds
10.3390/foods14020312 · 2025 · External reference
Synergistic effect of multiple saccharifying enzymes on alcoholic fermentation for Chinese baijiu production
10.1128/aem.00013-20 · 2020 · External reference
Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured baijiu brewing
10.1016/j.lwt.2021.111119 · 2021 · External reference
Research trends in Jiang-flavor baijiu fermentation: From fermentation microecology to environmental ecology
10.1111/1750-3841.16092 · 2022 · External reference
Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons
10.3389/fnut.2022.1078132 · 2023 · External reference
Research Progress on flavor compounds and microorganisms of Maotai flavor baijiu
10.1111/1750-3841.14409 · 2019 · External reference
Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass
2025 · External reference
Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation
10.1016/j.foodres.2021.110741 · 2021 · 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
Serine improves lactic acid stress tolerance and ethanol production in Zygosaccharomyces bailii in baijiu fermentation
10.1021/acs.jafc.3c06246 · 2023 · External reference
Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation
10.1016/j.crfs.2024.100883 · 2024 · External reference
Traditional fermented food microbial ecosystems oriented towards industrial standards: Multi-dimensional characterization and artificial regulation
10.1038/s41538-026-00916-2 · 2026 · External reference
Isolation, screening, and metabolic characterization of Kroppenstedtia eburnea from the fermented grains of Jiang-flavor baijiu
2024 · External reference
Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in northern China
2023 · External reference
Plant developmental stage drives the differentiation in ecological role of the maize microbiome
10.1186/s40168-021-01118-6 · 2021 · External reference
Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from baijiu
10.1016/j.foodchem.2020.128025 · 2021 · External reference
The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu
10.1016/j.foodres.2023.112892 · 2023 · External reference
Visualizing set relationships: Evenn’s comprehensive approach to Venn diagrams
10.1002/imt2.184 · 2024 · External reference
Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu
2025 · 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
Lactobacillus jinshani sp. Nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar
10.1007/s10482-019-01316-1 · 2020 · External reference
Optimization of high-density fermentation conditions for Saccharomycopsis fibuligera Y1402 through response surface analysis
10.3390/foods13101546 · 2024 · External reference
Verification of the esters-producing properties of Thermoascus aurantiacus QH-1 derived from low-temperature Daqu by multiomics
10.1016/j.fm.2025.104946 · 2026 · External reference
Fungal biogeographical patterns are key drivers shaping the regional flavor profiles of Chinese strong-flavor baijiu
10.1016/j.fbio.2023.102951 · 2023 · External reference
Insight into the succession pattern of the microbial community of fermented grains and driving forces during pit fermentation of Maotai-flavor baijiu
10.1016/j.foodres.2025.116482 · 2025 · External reference
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor baijiu
10.1016/j.ijfoodmicro.2020.108898 · 2021 · External reference
Heap fermentation as a case-based ecological context for interpreting variability in solid-state fermented foods
2026 · External reference
High-throughput sequencing and metabolomics reveal changes in microorganisms, volatile metabolites, and free fatty acids in preceding and after the 4th round stacked fermentation of sauce-flavored baijiu
10.1016/j.foodchem.2026.148824 · 2026 · External reference
Molecular mechanism of LIP05 derived from Monascus purpureus YJX-8 for synthesizing fatty acid ethyl esters under aqueous phase
10.3389/fmicb.2022.1107104 · 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
Visualizing set relationships: Evenn’s comprehensive approach to Venn diagrams
10.1002/imt2.184 · ExternalCitation · doi-reference
Lactobacillus jinshani sp. Nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar
10.1007/s10482-019-01316-1 · ExternalCitation · doi-reference
Oxygen influences spatial heterogeneity and microbial succession dynamics during baijiu stacking process
10.1016/j.biortech.2024.130854 · ExternalCitation · doi-reference
Concentration-dependent variation in carbon allocation and microbial assembly in chain elongation microbiota: Comparative effects of acetate, ethanol, and lactate
10.1016/j.biortech.2026.134919 · ExternalCitation · doi-reference
Saccharomycopsis fibuligera and its applications in biotechnology
10.1016/j.biotechadv.2009.03.003 · ExternalCitation · doi-reference
Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor baijiu stacking fermentation process
10.1016/j.cej.2025.161049 · ExternalCitation · doi-reference
Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation
10.1016/j.crfs.2024.100883 · ExternalCitation · doi-reference
Fungal biogeographical patterns are key drivers shaping the regional flavor profiles of Chinese strong-flavor baijiu
10.1016/j.fbio.2023.102951 · ExternalCitation · doi-reference
Daqu regulates the balance of saccharification and alcoholic fermentation to promote Chinese baijiu fermentation
10.1016/j.fbio.2024.104723 · ExternalCitation · doi-reference
Deciphering the effects of different types of high temperature Daqu on the fermentation process and flavor profiles of sauce flavor baijiu
10.1016/j.fbio.2024.104917 · ExternalCitation · doi-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 · ExternalCitation · doi-reference
Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating baijiu fermentation through multi-omics analysis
10.1016/j.fm.2024.104655 · ExternalCitation · doi-reference
Verification of the esters-producing properties of Thermoascus aurantiacus QH-1 derived from low-temperature Daqu by multiomics
10.1016/j.fm.2025.104946 · ExternalCitation · doi-reference
Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from baijiu
10.1016/j.foodchem.2020.128025 · ExternalCitation · doi-reference
High-throughput sequencing and metabolomics reveal changes in microorganisms, volatile metabolites, and free fatty acids in preceding and after the 4th round stacked fermentation of sauce-flavored baijiu
10.1016/j.foodchem.2026.148824 · ExternalCitation · doi-reference
Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation
10.1016/j.foodres.2021.110741 · ExternalCitation · doi-reference
Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop
10.1016/j.foodres.2022.111298 · ExternalCitation · doi-reference
The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu
10.1016/j.foodres.2023.112892 · ExternalCitation · doi-reference
Yeast community in the first-round fermentation of sauce-flavor baijiu: Source, succession and metabolic function
10.1016/j.foodres.2024.115466 · ExternalCitation · doi-reference
Regional fingerprint, enrichment and flavor contribution of Bacillus community in Daqu for Chinese baijiu
10.1016/j.foodres.2025.116460 · ExternalCitation · doi-reference
Insight into the succession pattern of the microbial community of fermented grains and driving forces during pit fermentation of Maotai-flavor baijiu
10.1016/j.foodres.2025.116482 · ExternalCitation · doi-reference
From fungi to lactic acid bacteria: Dominant microorganisms govern stage-specific esters biosynthesis in pit microecology of strong-flavor baijiu
10.1016/j.foodres.2025.117797 · ExternalCitation · doi-reference
Analyzing the differences and correlations between key metabolites and dominant microorganisms in different regions of Daqu based on off-target metabolomics and high-throughput sequencing
10.1016/j.heliyon.2024.e36944 · ExternalCitation · doi-reference
Pitfalls in the 3, 5-dinitrosalicylic acid (DNS) assay for the reducing sugars: Interference of furfural and 5-hydroxymethylfurfural
10.1016/j.ijbiomac.2020.04.045 · ExternalCitation · doi-reference
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor baijiu
10.1016/j.ijfoodmicro.2020.108898 · ExternalCitation · doi-reference
Defining microbial terroir: The use of native fungi for the study of traditional fermentative processes
10.1016/j.ijgfs.2011.11.003 · ExternalCitation · doi-reference
Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions
10.1016/j.jfca.2024.106641 · ExternalCitation · doi-reference
Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured baijiu brewing
10.1016/j.lwt.2021.111119 · ExternalCitation · doi-reference
Identification and functional prediction of the key fungus of Hongxinqu for light-flavor baijiu brewing
10.1016/j.lwt.2023.115605 · ExternalCitation · doi-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 · ExternalCitation · doi-reference
Overproduction of organic acids affects the microbial community succession and flavor metabolism during baijiu fermentation
10.1016/j.lwt.2024.117093 · ExternalCitation · doi-reference
Spatial location within the incubation room shapes the microbial succession and metabolic profiles of high temperature Daqu
10.1016/j.lwt.2026.119065 · ExternalCitation · doi-reference
Oceanobacillus in high temperature Daqu: Taxonomic diversity, metabolic characteristics and biofortification effect
10.1016/j.procbio.2025.01.002 · ExternalCitation · doi-reference
Serine improves lactic acid stress tolerance and ethanol production in Zygosaccharomyces bailii in baijiu fermentation
10.1021/acs.jafc.3c06246 · ExternalCitation · doi-reference
Effect of fermentation processing on the flavor of baijiu
10.1021/acs.jafc.8b00692 · ExternalCitation · doi-reference
Cooperative response of Pichia kudriavzevii and Saccharomyces cerevisiae to lactic acid stress in baijiu fermentation
10.1021/acs.jafc.9b08052 · ExternalCitation · doi-reference
10.1037/abn0000446
10.1037/abn0000446 · ExternalCitation · doi-reference
Stochastic and deterministic assembly processes in subsurface microbial communities
10.1038/ismej.2012.22 · ExternalCitation · doi-reference
Quantifying community assembly processes and identifying features that impose them
10.1038/ismej.2013.93 · ExternalCitation · doi-reference
Exact sequence variants should replace operational taxonomic units in marker-gene data analysis
10.1038/ismej.2017.119 · ExternalCitation · doi-reference
Traditional fermented food microbial ecosystems oriented towards industrial standards: Multi-dimensional characterization and artificial regulation
10.1038/s41538-026-00916-2 · ExternalCitation · doi-reference
Function and functional redundancy in microbial systems
10.1038/s41559-018-0519-1 · ExternalCitation · doi-reference
Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2
10.1038/s41587-019-0209-9 · ExternalCitation · doi-reference
10.1073/pnas.1317377110
10.1073/pnas.1317377110 · ExternalCitation · doi-reference
A comprehensive, large-scale analysis of “terroir” cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors
10.1093/ismeco/ycae095 · ExternalCitation · doi-reference
Database resources of the National Genomics Data Center, China National Center for Bioinformation in 2025
10.1093/nar/gkae978 · ExternalCitation · doi-reference
Lentibacillus daqui sp. Nov., isolated from high temperature Daqu, a starter for production of Chinese Jiang flavour baijiu
10.1099/ijsem.0.005962 · ExternalCitation · doi-reference
Research Progress on flavor compounds and microorganisms of Maotai flavor baijiu
10.1111/1750-3841.14409 · ExternalCitation · doi-reference
Research trends in Jiang-flavor baijiu fermentation: From fermentation microecology to environmental ecology
10.1111/1750-3841.16092 · ExternalCitation · doi-reference
Synergistic effect of multiple saccharifying enzymes on alcoholic fermentation for Chinese baijiu production
10.1128/aem.00013-20 · ExternalCitation · doi-reference
10.1128/aem.00885-21
10.1128/aem.00885-21 · ExternalCitation · doi-reference
Plant developmental stage drives the differentiation in ecological role of the maize microbiome
10.1186/s40168-021-01118-6 · ExternalCitation · doi-reference
Gephi: An open source software for exploring and manipulating networks
10.1609/icwsm.v3i1.13937 · ExternalCitation · doi-reference
Variation partitioning of species data matrices: Estimation and comparison of fractions
10.1890/0012-9658(2006)87[2614:vposdm]2.0.co;2 · ExternalCitation · doi-reference
Adaptive response and tolerance to acetic acid in Saccharomyces cerevisiae and Zygosaccharomyces bailii: A physiological genomics perspective
10.3389/fmicb.2018.00274 · ExternalCitation · doi-reference
Physicochemical factors affecting microbiota dynamics during traditional solid-state fermentation of Chinese strong-flavor baijiu
10.3389/fmicb.2020.02090 · ExternalCitation · doi-reference
Molecular mechanism of LIP05 derived from Monascus purpureus YJX-8 for synthesizing fatty acid ethyl esters under aqueous phase
10.3389/fmicb.2022.1107104 · ExternalCitation · doi-reference
Ecological isolation by the Chishui River drives microecology divergence in Daqu
10.3389/fmicb.2026.1786069 · ExternalCitation · doi-reference
Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons
10.3389/fnut.2022.1078132 · ExternalCitation · doi-reference
Optimization of high-density fermentation conditions for Saccharomycopsis fibuligera Y1402 through response surface analysis
10.3390/foods13101546 · ExternalCitation · doi-reference
Isolation and evaluation of Rhizopus arrhizus strains from traditional rice wine starters (Jiuqu): Enzyme activities, antioxidant capacity, and flavour compounds
10.3390/foods14020312 · ExternalCitation · doi-reference
10.3390/foods14122027
10.3390/foods14122027 · ExternalCitation · doi-reference
