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
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
Response of microbiota to exogenous inoculation improved the enzymatic activities of medium-temperature Daqu
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.1047041
Abstract: To explore the potential mechanism of improving enzymatic activities in medium-temperature Daqu (MTD) by inoculation functional isolates, we inoculated a single strain of Bacillus licheniformis, and the microbiota composed of Bacillus velezensis and Bacillus subtilis… read more here.
Keywords: enzymatic activities; temperature daqu; medium temperature; microbiota ... See more keywords
Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage
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DOI: 10.3389/fmicb.2022.934696
Abstract: Medium-temperature Daqu (MT-Daqu), a saccharification-fermentation agent and aroma-producing agent, is used to produce Chinese strong-flavor Baijiu. Many related studies have been published; however, less is known about microbial community and quality properties inside and outside… read more here.
Keywords: properties inside; temperature daqu; medium temperature; inside outside ... See more keywords
Revealing the Differences in Microbial Community and Quality of High-Temperature Daqu in the Southern Sichuan–Northern Guizhou Region
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DOI: 10.3390/foods14040570
Abstract: High-temperature Daqu is crucial to Jiang-flavor Baijiu production in the Southern Sichuan–Northern Guizhou region of China. However, the complex interplay among microorganisms, enzymes, and metabolites in the Daqu from this region requires further investigation. This… read more here.
Keywords: temperature daqu; daqu; southern sichuan; high temperature ... See more keywords