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 …

Strong flavor baijiu (SFB), also called Luzhou-flavor liquor, is the most popular Chinese
baijiu. It is manufactured via solid fermentation, with daqu as the starter. Microbial diversity of …

High-temperature Daqu, also called Jiang-flavor Daqu, is the saccharifying and fermenting
agent for brewing Jiang-flavor Baijiu. During the spontaneous solid-state fermentation of …

Fermentation microbiota is specific microorganisms that generate different types of
metabolites in many productions. In traditional solid-state fermentation, the structural …

A unique microbiome that metabolizes lactate rather than ethanol for n-caproate production
was obtained from a fermentation pit used for the production of Chinese strong-flavour liquor …

Fermented grain (FG), a complex and unique ecosystem, is the main microbial habitats,
biochemical reaction system and direct source of flavor compounds for the Chinese strong …

The fermentation process of Chinese strong-flavor liquor involves numerous microbes
originating from Daqu and pit mud. Daqu is the starter of fermentation, and pit mud acts as …

Daqu, an important fermentation starter for the production of Chinese liquor, as used in the
current study included traditional Daqu and fortified Daqu inoculated with Bacillus …

Fermentation pit mud, an important reservoir of diverse anaerobic microorganisms, is
essential for Chinese strong-aroma liquor production. Pit mud quality, according to its …

Natural microbiota plays an essential role in flavor compounds used in traditional food
fermentation; however, the fluctuation in natural microbiota results in inconsistency in food …