Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation

Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation

This study investigated the microbial community in three-color sauce-flavor Daqu (black, yellow, and white) throughout their maturation processes, together with their physicochemical factors, culturable microbes, flavor components, and fermenting vitalities. Results from high-throughput sequencing r...

Full description

Bibliographic Details
Main Authors:	Weiwei Dong, Xiang Yu, Luyao Wang, Menglin Zou, Jiyuan Ma, Jun Liu, Yanli Feng, Shumiao Zhao, Qiang Yang, Yuanliang Hu, Shenxi Chen
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2024-01-01
Series:	Frontiers in Microbiology
Subjects:	Daqu maturation microbial community Kroppenstedtia color formation pyrazines
Online Access:	https://www.frontiersin.org/articles/10.3389/fmicb.2024.1345772/full

Similar Items

Analysis of flavor compounds of sauce-flavor high-temperature Daqu during fermentation process
by: SHI Feng, MA Kaiyu, SHI Gailing, SHAN Qimuge, LI Xin, LIN Liangcai, LU Jun, ZHANG Cuiying
Published: (2025-01-01)

Comparison of microbial community diversity in the manual work and mechanized production process of sauce-flavor high-temperature Daqu
by: TANG Shaopei, ZHU Guojun, WANG Zhenlin, LI Tingting, WANG Yi, ZHU Xia, WANG Xiaodan, ZHANG Liang, ZHAO Jinsong
Published: (2024-07-01)

Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics
by: Shuai Luo, et al.
Published: (2022-03-01)

Dissecting the Relationship between Microbial Community Succession and Pyrazine Metabolite Synthesis in Nongxiangxing Daqu
by: CHEN Yingqi, CHEN Jie, ZHOU Yaojin, LI Zijian, TANG Shichao, ZHAO Yuchuan, LUO Huibo, HUANG Dan
Published: (2023-01-01)

Deciphering the fungal symphony: unveiling the fungal dynamics during the fermentation of traditional Chinese strong-flavor Daqu
by: Lina Zhao, et al.
Published: (2025-01-01)

Research Progress of the Detection, Source, Aroma and Functional Activity of Pyrazine Compounds in High Temperature Daqu Baijiu
by: Yanmei ZHU, et al.
Published: (2023-03-01)

Correlation Analysis of Physical and Chemical Indicators and Mold Community in Sauce-flavored Daqu with Different Sensory Characteristics
by: Jiadai TANG, et al.
Published: (2024-02-01)

Screening and identification of amylases-producing strain in sauce-flavor Daqu and optimization of the enzyme-producing conditions
by: LI Hongxia, WANG Xiong, WANG Xinye, ZHANG Zhang, TANG Jiadai, WU Yuanqin, LIU Yongmei
Published: (2024-12-01)

The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor <i>Daqu</i>
by: Qi Zhu, et al.
Published: (2023-09-01)

Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor <i>Daqu</i>
by: Yaping Li, et al.
Published: (2023-01-01)

Analysis of physicochemical properties and microbial succession during storage process of high-temperature Daqu for sauce-flavor Baijiu
by: FENG Zhiwei, GUO Songbo, SUN Pengpeng, XIE Sankuan, ZHANG Jiaojiao, SHEN Shiming, LIU Haipo, WANG Min, HAN Xinglin, WANG Deliang
Published: (2024-09-01)

Research on the Requirements of the Flavor Liquor Daqu for the Wheat Raw Material Quality
by: Chaosu LI, et al.
Published: (2023-04-01)

Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis
by: Shiqi Yang, et al.
Published: (2022-12-01)

Correlation Analysis between Physicochemical Characteristics and Bacterial Taxa of Fen-flavor Daqu in Changzhi Area
by: Shuchang LONG, et al.
Published: (2023-09-01)

High-sensitivity profiling of dipeptides in sauce-flavor Baijiu Daqu by chemical derivatization and ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry
by: Zixuan Wang, et al.
Published: (2024-03-01)

Effects of Wheat Varieties on Bacterial Community and Volatile Flavor Compounds in Nongxiangxing Daqu
by: Xiaoge HOU, et al.
Published: (2024-12-01)

Difference analysis of Sichuan strong-flavor Baijiu Daqu in typical producing areas
by: CHEN Yong, LIN Hanrui, CHEN Xiaoru, HUANG Shusheng, WANG Feng, WANG Xuan, MA Junkai, HE Mingxiong, LIU Linpei
Published: (2024-11-01)

Precipitation and temperature drive microbial community changes affecting flavor quality of Nongxiangxing Daqu
by: Tongwei Guan, et al.
Published: (2024-12-01)

Research progress of main microflora and their roles during strong-flavor Baijiu Daqu fermentation
by: HE Xiaorong, ZHANG Qing, TANG Jiahuan, LIU Pei
Published: (2024-08-01)

Screening and identification of superior mold in Yilite strong-flavor Daqu and research on Fuqu-making technology
by: ZHANG Jiahui, HAI Chao, CHEN Guogang
Published: (2024-08-01)

Correlation analysis between microbial community and physiochemical indexes in Daqu for different flavor Baijiu brewing
by: MAO Wending, FENG Wencong, SUN Wei, CHEN Hui, LIAO Bei, FANG Shangling, CHEN Maobin
Published: (2024-07-01)

Identification and Genome Analysis of Laceyella sacchari FBKL4.014 Isolated from Moutai-Flavor Daqu
by: TIAN Haojie, LI Dounan, QIU Shuyi, ZHOU Jianli, LONG Zehe, WANG Kejia, LIU Maoqiang, CHEN Jie, CHENG Du, PAN Fengshuang
Published: (2023-09-01)

Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons
by: Lamei Wang, et al.
Published: (2023-01-01)

Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature <i>Daqu</i> in the Northern Region of China
by: Zemin Pang, et al.
Published: (2023-01-01)

Analysis of Fungal Community Structure and Flavor Quality of High-temperature Daqu from Xiangyang, China
by: XIANG Fanshu, CAI Wenchao, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, YE Mingbo, SHAN Chunhui, GUO Zhuang
Published: (2023-12-01)

Flavor Profile for Fusel Oil Pyrazines
by: Catalin Bilbie, et al.
Published: (2019-10-01)

Bioturbation analysis of microbial communities and flavor metabolism in a high-yielding cellulase Bacillus subtilis biofortified Daqu
by: Yanbo Liu, et al.
Published: (2024-06-01)

Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China
by: Wei Cheng, et al.
Published: (2023-12-01)

Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation
by: Pei-Jie Han, et al.
Published: (2023-08-01)

Screening, identification and tolerance of enzyme and aroma-producing mold from light-flavor Baijiu Daqu
by: HE Yimin, MOU Feiyan, ZHANG Wei, LIAO Bei, DONG Xiaoyuan, LI Junwei, FANG Shangling, CHEN Maobin
Published: (2024-11-01)

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu <i>Daqu</i>
by: Zhe Wang, et al.
Published: (2022-01-01)

Study on the Correlation between Microbial Community Succession and Physicochemical Factors during the Storage of Maotai-flavor Liquor in Daqu at High Temperature
by: Dan XIE, et al.
Published: (2023-08-01)

Isolation and screening of superior yeasts from Yilite strong-flavor Daqu and optimization of Fuqu-making process
by: ZHANG Jiahui, LI Lingling, HAI Chao, LIU Xinyu, CHEN Guogang
Published: (2024-07-01)

Analysis of volatile component in Daqu used for brewing Fuyu flavor Baijiu from different production months based on HS⁃SPME⁃GC⁃MS
by: TAN Xiao, et al.
Published: (2024-08-01)

Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage
by: Xiaoge Hou, et al.
Published: (2022-07-01)

Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas
by: Zhigao Li, et al.
Published: (2024-04-01)

Dynamic Changes and Potential Correlations between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu during Manufacturing
by: Xin Nie, et al.
Published: (2024-10-01)

Combined microbiome and metabolomics analysis of Taorong-type baijiu high-temperature Daqu and medium-temperature Daqu
by: Yanbo Liu, et al.
Published: (2024-01-01)

Simultaneous determination of 19 pyrazines and furans compounds in vintage sauce-flavor Baijiu by GC-MS/MS
by: CHEN Yan, WANG Xiaoyan, LIU Chong, YANG Sha, ZHANG Ji
Published: (2024-09-01)

Dynamic Changes of Physicochemical Quality, Flavor and Fungal Community Structure during Medium-High Temperature Daqu Fermentation Process in Xufang Region
by: Qiangchuan HOU, et al.
Published: (2024-10-01)