Analysis of microbial community, physiochemical indices and volatile compounds of Chinese Te-flavour Baijiu Daqu produced in different seasons.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11324
Abstract: BACKGROUND Chinese Te-flavour Baijiu (CTF), the most famous Chinese Baijiu in Jiangxi province China, is made from the unique Daqu. Its characteristic style is closely related to the Daqu used for fermentation. However, current studies… read more here.
Keywords: ctf daqu; indices volatile; volatile compounds; produced different ... See more keywords
Bacteria-induced amino acid metabolisms involve in appearance characteristics of high-temperature Daqu.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12136
Abstract: BACKGROUND There were significant changes occurred in Daqu bricks on the 15th day of incubation and the colors of bricks (yellow, brown, and dark) were generally used as one of the standards for the quality… read more here.
Keywords: metabolism; temperature daqu; daqu; amino acid ... See more keywords
Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2017.03.010
Abstract: Chinese liquor is produced from spontaneous fermentation starter (Daqu) that provides the microbes, enzymes and flavors for liquor fermentation. To improve the flavor character of Daqu, we inoculated Bacillus licheniformis and studied the effect of… read more here.
Keywords: chinese liquor; bacillus licheniformis; fermentation; spontaneous fermentation ... See more keywords
Metabolic Activity Profiling of High-Temperature Daqu Microbiota Using Single-Cell Raman Spectroscopy and Deuterium Isotope Probing.
Sign Up to like & getrecommendations! Published in 2025 at "Analytical chemistry"
DOI: 10.1021/acs.analchem.5c03199
Abstract: The microbial metabolic activity of Daqu, a key factor in baijiu production, varies due to environmental and raw material diversity. Quality differences exist among Daqu batches, even within the same fermentation room, and continue to… read more here.
Keywords: temperature daqu; spectroscopy; daqu; high temperature ... See more keywords
Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2019.1635154
Abstract: ABSTRACT We identified physicochemical, volatile compound, and microbial community differences between three grades of roasted-sesame-like flavored Daqu. The Daqu grades had different physicochemical characteristics. The concentrations and proportions of various esters reflected sensory evaluations of… read more here.
Keywords: grades roasted; like flavored; grade daqu; sesame like ... See more keywords
Effects of Daqu properties on the microbial community and their metabolites in fermented grains in Baijiu fermentation system.
Sign Up to like & getrecommendations! Published in 2023 at "Canadian journal of microbiology"
DOI: 10.1139/cjm-2022-0213
Abstract: Daqu is the natural starter for Nong-flavor Baijiu brewing. The effects of Daqu properties on the microbial community succession and their metabolites in fermented grains (FG) during Baijiu brewing were determined. These results showed the… read more here.
Keywords: effects daqu; properties microbial; daqu; community ... See more keywords
Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2023.1119675
Abstract: Daqu is a saccharifying and fermenting starter in the production of Chinese Baijiu; its quality directly affects the quality of Baijiu. The production of Daqu is highly environment-dependent, and after long-term natural domestication, it is… read more here.
Keywords: functional microorganisms; daqu; research progress; microorganisms baijiu ... See more keywords
Deciphering the fungal symphony: unveiling the fungal dynamics during the fermentation of traditional Chinese strong-flavor Daqu
Sign Up to like & getrecommendations! Published in 2025 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2025.1540118
Abstract: Daqu, a starter culture rich in microorganisms like bacteria and fungi, is central to vinification and liquor brewing, yet fungal contributions are often understudied. In this study, we used Illumina MiSeq sequencing to investigate the… read more here.
Keywords: daqu; fungal community; strong flavor; chinese strong ... See more keywords
HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11010116
Abstract: Daqu has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong… read more here.
Keywords: daqu; strong aroma; baijiu daqu; aroma baijiu ... See more keywords
Linking Microbial Functional Gene Abundance and Daqu Extracellular Enzyme Activity: Implications for Carbon Metabolism during Fermentation
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11223623
Abstract: Daqu is the starter of Baijiu, it provides the microbes and enzymes necessary for fermentation. Studies have already established carbohydrate metabolism as the primary functional module in Daqu fermentation. The present study investigated the changes… read more here.
Keywords: metabolism; daqu; enzyme activity; fermentation ... See more keywords
Mechanism of Enhancing Pyrazines in Daqu via Inoculating Bacillus licheniformis with Strains Specificity
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12020304
Abstract: Despite the importance of pyrazines in Baijiu flavor, inoculating functional strains to increase the contents of pyrazine in Daqu and how those interact with endogenic communities is not well characterized. The effects of inoculating Bacillus… read more here.
Keywords: pyrazine content; inoculating bacillus; daqu; bacillus licheniformis ... See more keywords