Background Chinese liquor, a very popular fermented alcoholic beverage with thousands of
years' history in China, though its flavour formation and microbial process have only been …

The use of Jiuqu as a saccharifying and fermenting starter in the production of fermented
foods is a very old biotechnological process that can be traced back to ancient times. Jiuqu …

Environmental factors and microbial interaction influence the changes in microbial
community and enzyme profiles during different stages of medium-high temperature Daqu …

Many microorganisms in the environment participate in the fermentation process of Chinese
liquor. However, it is unknown to what extent the environmental microbiota influences …

Microbial community diversity and volatile profiles of 14 Jiang-flavor liquor Daqu (JFLQ)
samples were investigated by Illumina MiSeq platform and Head Space-solid Phase …

Chinese baijiu is one of the six major distilled spirits worldwide and is widely enjoyed
because of its unique flavor. Among typical baijiu, Jiang‐flavor baijiu is gaining popularity …

Maotai‐flavor liquor is one of the three basic traditional Chinese baijiu and is also the most
famous baijiu in the world. Guizhou Maotai baijiu is the representative of Maotai‐flavor …

Maotai-flavor liquor is produced by simultaneous saccharification and fermentation (SSF)
process under solid state conditions, including Daqu (starter) making, stacking fermentation …

Microbiome during stacking fermentation is one of the most important factors in Jiang-
flavoured (Moutai-flavour) Baijiu brewing, as it determines the yield and quality. Here, high …

Yeasts are the most important group of microorganisms contributing to liquor quality in the
solid-state fermentation process of Chinese Maotai-flavor liquor. There occurred a complex …