This study endeavored to investigate the diversity of microbes present during the shaping,
ripening and drying of Daqu, a fermentation starter culture and substrata complex of Maotai …

Abstract Purpose High-temperature Daqu is a traditional fermentation starter that is used for
Chinese Maotai-flavor Baijiu production. Although the bacteria in high-temperature Daqu …

Maotai-flavor liquor, a famous traditional Chinese drink, is distilled from fermented sorghum
in the southern province of China. Moreover, it is of interest as one of the few examples of …

The microbial composition and environmental factors can take a great influence on
community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In …

The presence of lactic acid bacteria (LAB) during shochu fermentation was monitored by
PCR-denaturing gradient gel electrophoresis (DGGE) and by bacteriological culturing. No …

Lactic acid is the main acid produced during the Maotai liquor brewing process, influencing
the quality of the base liquor and fermentation process. However, the microorganisms …

The solid‐state fermentation state of Chinese Maotai liquor involves the interaction of
several complex microbial communities leading to the generation of the most complex liquor …

In this study, characterises of the microbial community structures of three typical Chinese
liquor Daqu, as well as different kinds of light flavour Daqu were investigated using nested …

Maotai Daqu (MTDQ) is a kind of microflora starter for making the distilled liquor Maotai. It
mainly contains bacteria, yeasts and moulds. When it comes to its central black component …

Light aroma style liquor is one of the basic types of Chinese liquor and is produced with a
special technique of using a combination of three types of Daqu as starter culture. The …