Environmental and Physicochemical Characterization and Fungal Community of Two Batches of Chinese Luzhou-Flavored Daqu

Literature cited

• Li, W. W.; Fan, G. F.; Fu, Z. L.; Wang, W. H.; Xu, Y. Q.; Teng, C.; Zhang, C. N.; Yang, R.; Sun, B. G.; Li, X. T. Effects of Fortification of Daqu with Various Yeasts on Microbial Community Structure and Flavor Metabolism. Food Res. Int. 2020, 129, 108837. DOI: 10.1016/j.foodres.2019.108837.
   PubMed Web of Science ®Google Scholar
• Tan, Y. W.; Zhong, H. P.; Zhao, D.; Du, H.; Xu, Y. Succession Rate of Microbial Community Causes Flavor Difference in Strong-Aroma Baijiu Making Process. Int. J. Food Microbiol. 2019, 311, 108350. DOI: 10.1016/j.ijfoodmicro.2019.108350.
   PubMed Web of Science ®Google Scholar
• Gao, J.; Liu, G.; Li, A.; Liang, C.; Ren, C.; Xu, Y. Domination of Pit Mud Microbes in the Formation of Diverse Flavour Compounds during Chinese Strong Aroma-Type Baijiu Fermentation. LWT 2021, 137, 110442. DOI: 10.1016/j.lwt.2020.110442.
   Web of Science ®Google Scholar
• Du, H.; Wang, X. S.; Zhang, Y. H.; Xu, Y. Exploring the Impacts of Raw Materials and Environments on the Microbiota in Chinese Daqu Starter. Int. J. Food Microbiol. 2019, 297, 32–40. DOI: 10.1016/j.ijfoodmicro.2019.02.020.
   PubMed Web of Science ®Google Scholar
• Li, P.; Lin, W.; Liu, X.; Wang, X.; Luo, L. Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-State Fermentation of Chinese Daqu Starter. Front. Microbiol. 2016, 7, 1237. DOI: 10.3389/fmicb.2016.01237.
   PubMed Web of Science ®Google Scholar
• Yang, J. G.; Dou, X.; Ma, Y. Y. Diversity and Dynamic Succession of Microorganisms during Daqu Preparation for Luzhou-Flavour Liquor Using Second-Generation Sequencing Technology. J. Inst. Brew. 2018, 124, 498–507. DOI: 10.1002/jib.528.
   Web of Science ®Google Scholar
• Wang, X.; Ban, S.; Hu, B.; Qiu, S.; Zhou, H. Bacterial Diversity of Moutai-Flavour Daqu Based on High-Throughput Sequencing Method. J. Inst. Brew. 2017, 123, 138–143. DOI: 10.1002/jib.391.
   Web of Science ®Google Scholar
• Zheng, X. W.; Yan, Z.; Nout, M. R.; Smid, E. J.; Zwietering, M. H.; Boekhout, T.; Han, J. S.; Han, B. Z. Microbiota Dynamics Related to Environmental Conditions during the Fermentative Production of Fen-Daqu, a Chinese Industrial Fermentation Starter. Int. J. Food Microbiol. 2014, 182-183, 57–62. DOI: 10.1016/j.ijfoodmicro.2014.05.008.
   PubMed Web of Science ®Google Scholar
• Deng, L.; Mao, X.; Liu, D.; Ning, X. Q.; Shen, Y.; Chen, B.; Nie, H. F.; Huang, D.; Luo, H. B. Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu with Different Colors. Front. Microbiol. 2020, 11, 588117. DOI: 10.3389/fmicb.2020.588117.
   PubMed Web of Science ®Google Scholar
• Wang, H. Y.; Zhang, X. J.; Zhao, L. P.; Xu, Y. Analysis and Comparison of the Bacterial Community in Fermented Grains during the Fermentation for Two Different Styles of Chinese liquor. J. Ind. Microbiol. Biotechnol. 2008, 35, 603–609. DOI: 10.1007/s10295-008-0323-z.
   PubMed Web of Science ®Google Scholar
• QB/T 4257-2011. People’s Republic of China Professional Standard. General Methods of Analysis for Daqu (QB/T 4257-2011): Ministry of Industry and Information Technology of the People’s Republic of China, 2011.
   Google Scholar
• Xiao, C.; Lu, Z.-M.; Zhang, X.-J.; Wang, S.-T.; Ao, L.; Shen, C.-H.; Shi, J.-S.; Xu, Z.-H. Bio-Heat is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu. Appl. Environ. Microbiol. 2017, 83, e01550–17. DOI: 10.1128/AEM.01550-17.
   PubMed Web of Science ®Google Scholar
• Zhou, T. C.; Sun, J.; Zhu, Y. J.; He, H. K.; Zhou, Q. W.; Cao, R. J.; Ma, Y. S.; Du, H.; Xu, Y. Fungal Community Succession and Flavor Function in Fire Cycle during the Production of Medium-High Temperature Daqu. Microbiol. China 2021, 124, 1–13. DOI: 10.13344/j.microbiol.china.210045.
   Google Scholar
• Zhang, Y. Y.; Zhu, X. Y.; Li, X. Z.; Tao, Y.; Jia, J.; He, X. H. The Process-Related Dynamics of Microbial Community during a Simulated Fermentation of Chinese Strong-Flavored Liquor. BMC Microbiol. 2017, 17, 1–10. DOI: 10.1186/s12866-017-1106-3.
   PubMed Web of Science ®Google Scholar
• Rodríguez, M. E.; Lopes, C. A.; Barbagelata, R. J.; Barda, N. B.; Caballero, A. C. Influence of Candida pulcherrima Patagonian Strain on Alcoholic Fermentation Behaviour and Wine Aroma. Int. J. Food Microbiol. 2010, 138, 19–25. DOI: 10.1016/j.ijfoodmicro.2009.12.025.
   PubMed Web of Science ®Google Scholar
• He, G. Q.; Huang, J.; Zhou, R. Q.; Wu, C.,D.; Jin, Y. Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process. Front. Microbiol. 2019, 10, 56. DOI: 10.3389/fmicb.2019.00056.
   PubMed Web of Science ®Google Scholar
• Jin, Y.; Li, D.; Ai, M.; Tang, Q.; Huang, J.; Ding, X.; Wu, C.; Zhou, R. Correlation between Volatile Profiles and Microbial Communities: A Metabonomic Approach to Study Jiang-flavor liquor Daqu. Food Res. Int. 2019, 121, 422–432. DOI: 10.1016/j.foodres.2019.03.021.
   PubMed Web of Science ®Google Scholar
• Wang, X. D.; Ban, S. D.; Qiu, S. Y. Analysis of the Mould Microbiome and Exogenous Enzyme Production in Moutai-Flavor Daqu. J. Inst. Brew. 2018, 124, 91–99. DOI: 10.1002/jib.467.
   Web of Science ®Google Scholar
• Guan, T. W.; Yang, H.; Ou, M. Y.; Zhang, J. X. Storage Period Affecting Dynamic Succession of Microbiota and Quality Changes of Strong-Flavor Baijiu Daqu. LWT 2021, 139, 110544. DOI: 10.1016/j.lwt.2020.110544.
   Web of Science ®Google Scholar
• Atitallah, I. B.; Ntaikou, I.; Antonopoulou, G.; Alexandropoulou, M.; Brysch-Herzberg, M.; Nasri, M.; Lyberatos, G.; Mechichi, T. Evaluation of the Non-Conventional Yeast Strain Wickerhamomyces anomalus (Pichia anomala) X19 for Enhanced Bioethanol Production Using Date Palm Sap as Renewable Feedstock. Renew. Energy 2020, 154, 71–81. DOI: 10.1016/j.renene.2020.03.010.
   Web of Science ®Google Scholar