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Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons

https://doi.org/10.3389/fnut.2022.1078132
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/9781118960608openalex-snapshot
Bergey's Manual of Systematics of Archaea and Bacteria
inferredcites →https://doi.org/10.1002/fsn3.2068openalex-snapshot
Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu
inferredcites →https://doi.org/10.1002/jib.424openalex-snapshot
Application of Plackett-Burman experimental design for investigating the effect of wort amino acids on flavour-active compounds production during lager yeast fermentation
inferredcites →https://doi.org/10.1002/jsfa.11324openalex-snapshot
Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te‐flavor baijiu daqu produced in different seasons
inferredcites →https://doi.org/10.1007/s00253-010-2464-zopenalex-snapshot
Optimization of phenazine-1-carboxylic acid production by a gacA/qscR-inactivated Pseudomonas sp. M18GQ harboring pME6032Phz using response surface methodology
inferredcites →https://doi.org/10.1007/s11274-014-1776-zopenalex-snapshot
Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries
inferredcites →https://doi.org/10.1007/s12010-016-2089-5openalex-snapshot
Characterization and Optimization of Amylase Production in WangLB, a High Amylase-Producing Strain of Bacillus
inferredcites →https://doi.org/10.1016/j.biortech.2019.122248openalex-snapshot
Enhancement of pyruvic acid production in Candida glabrata by engineering hypoxia-inducible factor 1
inferredcites →https://doi.org/10.1016/j.foodchem.2019.01.102openalex-snapshot
Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science
inferredcites →https://doi.org/10.1016/j.foodres.2020.109255openalex-snapshot
Directional design of a starter to assemble the initial microbial fermentation community of baijiu
inferredcites →https://doi.org/10.1016/j.foodres.2021.110734openalex-snapshot
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
inferredcites →https://doi.org/10.1016/j.foodres.2022.111559openalex-snapshot
Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation
inferredcites →https://doi.org/10.1016/j.foodres.2022.111568openalex-snapshot
Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu
inferredcites →https://doi.org/10.1016/j.lwt.2020.110544openalex-snapshot
Storage period affecting dynamic succession of microbiota and quality changes of strong-flavor Baijiu Daqu
inferredcites →https://doi.org/10.1016/j.lwt.2021.111119openalex-snapshot
Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured Baijiu brewing
inferredcites →https://doi.org/10.1016/j.lwt.2021.111416openalex-snapshot
GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu
inferredcites →https://doi.org/10.1016/j.lwt.2021.111784openalex-snapshot
The impact of environmental factors on the environmental bacterial diversity and composition in the Jiang-flavoured Baijiu production region
inferredcites →https://doi.org/10.1021/acs.jafc.8b00113openalex-snapshot
Systematic Characterization of the Metabolism of Acetoin and Its Derivative Ligustrazine in Bacillus subtilis under Micro-Oxygen Conditions
inferredcites →https://doi.org/10.1021/acs.jafc.9b05033openalex-snapshot
Enhanced Production of 2-Hydroxyphenazine from Glycerol by a Two-Stage Fermentation Strategy in Pseudomonas chlororaphis GP72AN
inferredcites →https://doi.org/10.1038/s41598-017-14968-8openalex-snapshot
New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter
inferredcites →https://doi.org/10.1080/03610470.2018.1424402openalex-snapshot
Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu
inferredcites →https://doi.org/10.1098/rspb.2014.2630openalex-snapshot
Niche and metabolic principles explain patterns of diversity and distribution: theory and a case study with soil bacterial communities
inferredcites →https://doi.org/10.1111/1462-2920.12686openalex-snapshot
Bacterial networks and co‐occurrence relationships in the lettuce root microbiota
inferredcites →https://doi.org/10.1111/1750-3841.14409openalex-snapshot
Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu
inferredcites →https://doi.org/10.1128/aem.03409-15openalex-snapshot
Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds
inferredcites →https://doi.org/10.1186/s13213-020-01598-1openalex-snapshot
Evaluation of bacterial diversity during fermentation process: a comparison between handmade and machine-made high-temperature Daqu of Maotai-flavor liquor
inferredcites →https://doi.org/10.13386/j.issn1002-0306.2021050223openalex-snapshot
Effects of Seasons and Daqu- making Process on the Microbial Community Structure and Metabolites of Bran Cuqu
inferredcites →https://doi.org/10.3389/fmicb.2020.588117openalex-snapshot
Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors
inferredcites →https://doi.org/10.4014/jmb.1512.12014openalex-snapshot
Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang)
inferredcites →https://doi.org/10.4014/jmb.2012.12054openalex-snapshot
Assessment of Erythrobacter Species Diversity through Pan-Genome Analysis with Newly Isolated Erythrobacter sp. 3-20A1M

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4837111openalex-extracted
inferred← citeshttps://doi.org/10.1002/jsfa.13485openalex-snapshot
Seasonal dynamics of the microbial community in a strong‐flavor baijiu fermentation
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106829openalex-snapshot
Unveiling microgeographical and seasonal variation in the microbiome and proteome of Fen-flavored Daqu
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.108131openalex-snapshot
Resource utilization of distillers' grains: Study on fermentation characteristics of functional microbial Fuqu for Baijiu production
inferred← citeshttps://doi.org/10.1016/j.fm.2024.104566openalex-snapshot
Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141577openalex-snapshot
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148824openalex-snapshot
High-throughput sequencing and metabolomics reveal changes in microorganisms, volatile metabolites, and free fatty acids in preceding and after the 4th round stacked fermentation of sauce-flavored Baijiu
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114327openalex-snapshot
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.115034openalex-snapshot
Effects of storage period and season on the microecological characteristics of Jiangxiangxing high-temperature Daqu
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116460openalex-snapshot
Regional fingerprint, enrichment and flavor contribution of Bacillus community in Daqu for Chinese Baijiu
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117216openalex-snapshot
Seasonal changes driving shifts in core microbes of Nongxiangxing Daqu: a integrated multi-omics analysis and deep learning
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119812openalex-snapshot
Seasonal variation shapes microbial succession and volatile flavor profiles during the production of strong-flavor Daqu
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.120869openalex-snapshot
Comparative analysis of microbial communities and flavor compounds in multi-round fermented grains of Jiang-flavor Baijiu from riverside and mountain locations
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2024.111017openalex-snapshot
Stochastic and deterministic processes shape microbial communities and flavor characteristics of strong-flavor daqu during storage
inferred← citeshttps://doi.org/10.1016/j.jfca.2024.107021openalex-snapshot
Fermentation-linked conversion of dimethylpyrazines in moutai-flavor liquor: Insight from HPLC-FLD analysis
inferred← citeshttps://doi.org/10.1016/j.procbio.2025.07.018openalex-snapshot
Correlations between characteristic flavor substances and microbial diversity in Guizhou Douchiba
inferred← citeshttps://doi.org/10.1016/j.tifs.2024.104832openalex-snapshot
Spatio-temporal scales of the Chinese Daqu microbiome: Heterogeneity, niche differentiation, and assembly mechanisms
inferred← citeshttps://doi.org/10.1111/ijfs.17470openalex-snapshot
Exploring the differences in sauce-flavour Daqu from different regions and its contribution to Baijiu brewing based on microbial communities and flavours
inferred← citeshttps://doi.org/10.1186/s40643-025-00997-zopenalex-snapshot
Comparative analysis of microbial communities and physicochemical attributes of strong-aroma Daqu from Southwestern China
inferred← citeshttps://doi.org/10.26599/fshw.2024.9250339openalex-snapshot
Environmental factors at different scales: a review of their effects on spontaneous fermentation Chinese Baijiu and related mechanisms
inferred← citeshttps://doi.org/10.3390/fermentation11030135openalex-snapshot
Artificial vs. Mechanical Daqu: Comparative Analysis of Physicochemical, Flavor, and Microbial Profiles in Chinese Baijiu Starter Cultures
inferred← citeshttps://doi.org/10.3390/foods13121954openalex-snapshot
Strategies and Challenges of Microbiota Regulation in Baijiu Brewing
inferred← citeshttps://doi.org/10.3390/foods15030599openalex-snapshot
Integrated Molecular Informatics and Sensory-Omics Study of Core Trace Components and Microbial Communities in Sauce-Aroma High-Temperature Daqu from Chishui River Basin
inferred← citeshttps://doi.org/10.3390/foods15091474openalex-snapshot
Targeted Intervention Strategies for Seasonal Fluctuations in Daqu Microorganisms in Brewing
inferred← citeshttps://doi.org/10.3390/foods15122181openalex-snapshot
Integrated Metaproteomics and Untargeted Metabolomics Reveal Season-Specific Enzyme Expression and Non-Volatile Metabolite Profiles in Medium-High-Temperature Daqu
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