The discrepancy in amino acids within high-temperature Daqu: A novel metabolic marker for the quality evaluation of Daqu DOI
Shuang Xing,

Gailing Shi,

Jun Lü

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: unknown, P. 142645 - 142645

Published: Dec. 1, 2024

Language: Английский

Spatiotemporal heterogeneity of volatile substances and excavation of pickle like odor production microorganism during the pit fermentation of Jiang flavoured Baijiu DOI Creative Commons
Liang Yang, Chunlin Zhang, Ying Han

et al.

LWT, Journal Year: 2025, Volume and Issue: 219, P. 117430 - 117430

Published: Jan. 30, 2025

Language: Английский

Citations

0
Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor Baijiu stacking fermentation process DOI

Yuanbu Li,

Xing Qin,

Xianglian Zeng

et al.

Chemical Engineering Journal, Journal Year: 2025, Volume and Issue: unknown, P. 161049 - 161049

Published: Feb. 1, 2025

Language: Английский

Citations

0
Microbial community succession patterns and assembly mechanisms in the white button mushroom (Agaricus bisporus) production with corn straw-based compost DOI Creative Commons

Keqing Qian,

Dong Peng,

Alip Fatul Alim

et al.

Environmental Technology & Innovation, Journal Year: 2025, Volume and Issue: unknown, P. 104135 - 104135

Published: March 1, 2025

Language: Английский

Citations

0
Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu DOI Creative Commons
Jiao Niu,

Yahan Yan,

Guihu Zhang

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(6), P. 924 - 924

Published: March 8, 2025

Even within the same round of stacked fermentation, variations among production workshops can significantly influence microbial communities and physicochemical parameters. In this study, fermented grains from fourth sauce-flavor Baijiu were utilized to explore impact spatial on fermentation. High-throughput sequencing technology was employed comprehensively analyze community composition its dynamic changes during cycle fermentation in across different workshops. Our results revealed that predominant genera both included Saccharomycetales, Thermomyces, Monascus, Ascomycota, Kroppenstedtia, Bacillus, Virgibacillus. Differences factors process led distinct successions Key drivers dominant succession, such as glucose, starch, ethanol, temperature, identified types contents significant flavor substances are related complex role community. Acetic acid is most substance workshops, content acetic affects synthesis ethyl ester substances, which has correlation with regulation fungal communities, especially Saccharomycetales. These findings provide valuable insights into brewing mechanisms offer guidance for formulating more refined control strategies optimize liquor-making process.

Language: Английский

Citations

0
Construction of synthetic microbial community for pyrazines metabolism in sauce-flavor Baijiu DOI
Xueshan Wang,

Guizhen Liu,

Yenan Chen

et al.

Systems Microbiology and Biomanufacturing, Journal Year: 2025, Volume and Issue: unknown

Published: March 14, 2025

Language: Английский

Citations

0
Spatiotemporal Distribution of Phytoplankton Functional Groups in Baihua Reservoir: Implications for Ecosystem Management DOI Creative Commons

Zhongxiu Yuan,

Yan Chen,

Si Zhou

et al.

Biology, Journal Year: 2025, Volume and Issue: 14(4), P. 333 - 333

Published: March 25, 2025

Functional groups are an effective method for assessing water quality. From January 2020 to December 2023, the phytoplankton and environmental variables at five sites in Baihua Reservoir (BHR) were investigated once a month. The succession rate (SR) average variation degree (AVD) of functional determined, corresponding driving factors analyzed by using Random Forest model, hierarchical partitioning, Mantel test. A total 95 species belonging 7 taxonomic categories identified, which can be divided into 27 8 dominant (B, D, L0, P, S1, W1, W2, Y). B, Y occupied positions spatiotemporal succession, indicating that body was moderate eutrophication state. Water temperature, nitrogen, transparency key groups’ succession. Total phosphorus, permanganate index, dissolved oxygen significantly positively correlated with AVD (n = 230; p < 0.01). SR not only directly affected 0.05) but also indirectly affecting physicochemical factors. Understanding relationship between stability, is great significance algae management prevention bloom.

Language: Английский

Citations

0
Sulfur Cycle-Associated Microbial Community and Functional Gene Network Modulation by Vermicompost Amendment of Saline-Alkali Soils DOI
Hu He, Siping Li, Chong Wang

et al.

Pedosphere, Journal Year: 2025, Volume and Issue: unknown

Published: April 1, 2025

Language: Английский

Citations

0
Understanding Factors Influencing High-Temperature Daqu from Different Geographical Regions DOI
Zhendong Zhang,

Yaolan Meng,

Yurong Wang

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105528 - 105528

Published: Nov. 1, 2024

Language: Английский

Citations

3
Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds DOI
Diqiang Wang,

Cheng Wu,

Jianfeng Hu

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 199, P. 115359 - 115359

Published: Nov. 26, 2024

Language: Английский

Citations

3
Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms DOI
Jie Tang, Junlin Wei, Yong Yang

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: unknown, P. 104832 - 104832

Published: Dec. 1, 2024

Language: Английский

Citations

2