Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu

Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu

Hongxin (HX) is an indispensable Daqu in the production of light-flavor Baijiu (LFB). However, the classification method of HX is highly subjective, and the classification and functional differences in microorganisms in different grades of HX are still unclear. In this study, metagenomics and physio...

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Bibliographic Details
Main Authors: Chao Ren, Mengke Zhao, Tinghui Xue, Tianpei Geng, Xiao Nie, Chaoyue Han, Yuge Wen, Liyan Jia
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
Hongxin low-temperature Daqu
metagenomic sequencing
physicochemical properties
microbial diversity and function
Online Access:https://www.mdpi.com/2304-8158/14/7/1104
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