Background Chinese liquor, a very popular fermented alcoholic beverage with thousands of
years' history in China, though its flavour formation and microbial process have only been …

Background Fermentation, an ancient production method ingrained in the history of human
civilization, has been extensively employed to enhance the biological activity of Chinese …

Fermentation microbiota is specific microorganisms that generate different types of
metabolites in many productions. In traditional solid-state fermentation, the structural …

The light aroma type liquor is widely welcomed by consumers due to its pleasant fruity and
floral aroma, particularly in northern China. To answer the puzzling question of which key …

Complex microbial metabolism is responsible for the unique flavor of Shaoxing mechanized
huangjiu. However, the relationship between the microorganisms present during …

Strong flavor baijiu (SFB), also called Luzhou-flavor liquor, is the most popular Chinese
baijiu. It is manufactured via solid fermentation, with daqu as the starter. Microbial diversity of …

Chinese traditional fermented foods have a very long and complex history. These fermented
foods have fascinating characteristics. These are mainly produced by autochthonous …

Daqu and wheat Qu are saccharification and fermenting agents in Chinese huangjiu and
baijiu production. This study aimed to investigate the difference between Daqu and wheat …

Light-flavor Baijiu fermentation is a typical spontaneous solid-state fermentation process
fueled by a variety of microorganisms. Mechanized processes have been increasingly …

The fermentation process of Chinese strong-flavor liquor involves numerous microbes
originating from Daqu and pit mud. Daqu is the starter of fermentation, and pit mud acts as …