Wenhu Liu, Guangqian Liu, Rui Zhang, Lei Zheng, Zhenming Lu, Xiaojuan Zhang, Songtao Wang, Caihong Shen, Jinsong Shi, Zhenghong Xu, Lijuan Chai
Daqu is the saccharifying, fermenting, and aroma-producing agent used in Baijiu brewing, and its maturation is crucial for obtaining high-quality Daqu. Previous studies have explored the microbial community composition and diversity before and after maturation. However, little is known about the changes in the functions of microbial community. In this study, based on the analyses of enzyme activities and volatile compounds of medium-temperature Daqu before and after maturation, metagenomics was used to analyze the differences in the composition of microbial community and the potential functions, with the aim to explore the microorganisms involved in changes in enzyme activities and important volatiles...
March 25, 2024: Sheng Wu Gong Cheng Xue Bao, Chinese Journal of Biotechnology