The microbial characteristics in low-temperature Daqu from the eastern Anhui region
Strong-flavored Baijiu is a major Baijiu type with high market share in China, usually produced using various fermentation processes, including medium-temperature, and medium and low-temperature Daqu. This study focused on the microbiota of Strong-flavored Baijiu low-temperature Daqu in eastern Anhu...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | All Life |
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| Online Access: | http://dx.doi.org/10.1080/26895293.2025.2477465 |
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| author | Bai Yu Wang Jiajia Sun Xiao Ben Zongyou Yang Duoxin Shi Jiahui Dong Yan |
| author_facet | Bai Yu Wang Jiajia Sun Xiao Ben Zongyou Yang Duoxin Shi Jiahui Dong Yan |
| author_sort | Bai Yu |
| collection | DOAJ |
| description | Strong-flavored Baijiu is a major Baijiu type with high market share in China, usually produced using various fermentation processes, including medium-temperature, and medium and low-temperature Daqu. This study focused on the microbiota of Strong-flavored Baijiu low-temperature Daqu in eastern Anhui using 16S and ITS sequencing. Key bacteria consistent with previous studies, such as Actinobacteria, were identified, similar to the high-temperature Daqu of Yanghe Baijiu. These results highlight both commonalities and differences in bacteria between the various Daqu of Baijiu types. Fungal analysis showed Ascomycota as the dominant phylum. Functional annotation revealed a high abundance of genes related to carbohydrate and amino acid metabolism. The study also found significant correlations between microbial communities at different fermentation stages and various indicators like pH, moisture, and fermentation power. Notably, Lactobacillus was linked to fermentation power, while Proteobacteria was associated with saccharification activity. These findings provide insights into the fermentation mechanisms of low-temperature Daqu in strong-flavored Baijiu from eastern Anhui. |
| format | Article |
| id | doaj-art-c828b2fbc6054dfd91fbc5cd07bb1faa |
| institution | Kabale University |
| issn | 2689-5307 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | All Life |
| spelling | doaj-art-c828b2fbc6054dfd91fbc5cd07bb1faa2025-08-20T03:44:28ZengTaylor & Francis GroupAll Life2689-53072025-12-0118110.1080/26895293.2025.24774652477465The microbial characteristics in low-temperature Daqu from the eastern Anhui regionBai Yu0Wang Jiajia1Sun Xiao2Ben Zongyou3Yang Duoxin4Shi Jiahui5Dong Yan6Chuzhou UniversityChuzhou UniversityChuzhou UniversityChuzhou UniversityAnhui Bi Lv Chun Biotechnology Co, LtdChuzhou UniversityChuzhou UniversityStrong-flavored Baijiu is a major Baijiu type with high market share in China, usually produced using various fermentation processes, including medium-temperature, and medium and low-temperature Daqu. This study focused on the microbiota of Strong-flavored Baijiu low-temperature Daqu in eastern Anhui using 16S and ITS sequencing. Key bacteria consistent with previous studies, such as Actinobacteria, were identified, similar to the high-temperature Daqu of Yanghe Baijiu. These results highlight both commonalities and differences in bacteria between the various Daqu of Baijiu types. Fungal analysis showed Ascomycota as the dominant phylum. Functional annotation revealed a high abundance of genes related to carbohydrate and amino acid metabolism. The study also found significant correlations between microbial communities at different fermentation stages and various indicators like pH, moisture, and fermentation power. Notably, Lactobacillus was linked to fermentation power, while Proteobacteria was associated with saccharification activity. These findings provide insights into the fermentation mechanisms of low-temperature Daqu in strong-flavored Baijiu from eastern Anhui.http://dx.doi.org/10.1080/26895293.2025.2477465low-temperaturedaqueastern anhui region16sits |
| spellingShingle | Bai Yu Wang Jiajia Sun Xiao Ben Zongyou Yang Duoxin Shi Jiahui Dong Yan The microbial characteristics in low-temperature Daqu from the eastern Anhui region All Life low-temperature daqu eastern anhui region 16s its |
| title | The microbial characteristics in low-temperature Daqu from the eastern Anhui region |
| title_full | The microbial characteristics in low-temperature Daqu from the eastern Anhui region |
| title_fullStr | The microbial characteristics in low-temperature Daqu from the eastern Anhui region |
| title_full_unstemmed | The microbial characteristics in low-temperature Daqu from the eastern Anhui region |
| title_short | The microbial characteristics in low-temperature Daqu from the eastern Anhui region |
| title_sort | microbial characteristics in low temperature daqu from the eastern anhui region |
| topic | low-temperature daqu eastern anhui region 16s its |
| url | http://dx.doi.org/10.1080/26895293.2025.2477465 |
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