Sauce-aroma Baijiu is a distilled Baijiu well-known in China, and features a unique sauce-
aroma style formed by a complex producing process in a specific geographical environment …

Daqu has a rich and diverse microbiota, giving them a suitable biotope for phages.
However, the absolute abundances of bacteria and fungi, as well as the phage community …

The spontaneous Baijiu fermentation system harbors a complex microbiome that is highly
dynamic in time and space and varies depending on the Jiuqu starters and environmental …

The enzyme activity of Daqu is an important prerequisite for defining it as a Baijiu starter.
However, little is known about the functional species related to enzymes in different types of …

Daqu is an important saccharification starter in the brewing of Chinese Baijiu. The evolution
of microbial communities and flavor formation are similar among different batches of Daqu …

Daqu is a traditional starter for Baijiu fermentation and is produced by spontaneous
fermentation of ground and moistened barley or wheat. The quality of Daqu is traditionally …

Sauce-flavor Daqu is an important source of fermentation power in baijiu brewing.
Revealing carbohydrate metabolism will help to explore the underlying reasons for the …

There is increasing interest in the utilization of tartary buckwheat (TB) for making various
fermented foods due to its unique starch structure and functional features. However, studies …

Active functional microbiota for producing volatile flavors is critical to Chinese baijiu
fermentation. Microbial communities correlated with the volatile metabolites are generally …

Microbial metabolism is important for the unique flavor formation of Mei yu, a kind of
traditional Chinese fermented fish pieces. However, the interactive relationship between …