Metabolic power, volatile compounds, and flavor marker formation mechanisms of three fungi isolated from Fengxiangxing Daqu

Metabolic power, volatile compounds, and flavor marker formation mechanisms of three fungi isolated from Fengxiangxing Daqu

IntroductionChinese Daqu is a naturally formed microbial complex, which is the fermenter of Chinese Baijiu. The microorganisms in Chinese Daqu determine the flavor of Chinese Baijiu.MethodsBased on PacBio SMRT ITS sequencing technology, fungal genome de novo sequencing, and Headspace Solid-Phase Mic...

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Bibliographic Details
Main Authors:	Dan Cao, Jiali Lv, Cui Liu, Chengyong Jin, Yongli Zhang, Yuhang Zhang, Wen Zhang
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2025-05-01
Series:	Frontiers in Microbiology
Subjects:	Fengxiangxing Daqu Aspergillus chevalieri Saccharomycopsis fibuligera Thermoascus aurantiacus flavor markers volatile compounds
Online Access:	https://www.frontiersin.org/articles/10.3389/fmicb.2025.1593638/full
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