<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>26(1)</volume><submitter>Cao L</submitter><pubmed_abstract>&lt;h4>Background&lt;/h4>The mixture of high-temperature Daqu and medium-temperature Daqu can be used to produce Chinese Jiang-Nong Jianxiang Baijiu. This study used metagenomic sequencing and physicochemical analysis to investigate the microbial community and functionality of high-temperature Daqu and medium-temperature Daqu. In addition, exploring the changes of microbial communities during the Jiang-Nong Jianxiang Baijiu fermentation process.&lt;h4>Results&lt;/h4>The results showed that Lichtheimia ramose and Saccharopolyspora rectivirgula were the significantly different species in high-temperature Daqu. However, Paecilomyces variotii, Aspergillus chevalieri, and Rasamsonia emersonii were the significantly different species in medium-temperature Daqu. The medium-temperature Daqu had higher sacchar</pubmed_abstract><journal>BMC genomics</journal><pagination>852</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC12482019</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>Comparative analysis of metagenomics between high- and medium-temperature daqu, and microbial succession in Jiang-Nong Jianxiang Baijiu fermentation.</pubmed_title><pmcid>PMC12482019</pmcid><pubmed_authors>Cao L</pubmed_authors><pubmed_authors>Yan J</pubmed_authors><pubmed_authors>Zhang J</pubmed_authors><pubmed_authors>Zhu Y</pubmed_authors><pubmed_authors>Li E</pubmed_authors><pubmed_authors>Wei Z</pubmed_authors><pubmed_authors>Liu X</pubmed_authors><pubmed_authors>Wang M</pubmed_authors><pubmed_authors>He S</pubmed_authors><pubmed_authors>Li T</pubmed_authors><pubmed_authors>Cheng N</pubmed_authors><pubmed_authors>Sun H</pubmed_authors><pubmed_authors>Wang Y</pubmed_authors></additional><is_claimable>false</is_claimable><name>Comparative analysis of metagenomics between high- and medium-temperature daqu, and microbial succession in Jiang-Nong Jianxiang Baijiu fermentation.</name><description>&lt;h4>Background&lt;/h4>The mixture of high-temperature Daqu and medium-temperature Daqu can be used to produce Chinese Jiang-Nong Jianxiang Baijiu. This study used metagenomic sequencing and physicochemical analysis to investigate the microbial community and functionality of high-temperature Daqu and medium-temperature Daqu. In addition, exploring the changes of microbial communities during the Jiang-Nong Jianxiang Baijiu fermentation process.&lt;h4>Results&lt;/h4>The results showed that Lichtheimia ramose and Saccharopolyspora rectivirgula were the significantly different species in high-temperature Daqu. However, Paecilomyces variotii, Aspergillus chevalieri, and Rasamsonia emersonii were the significantly different species in medium-temperature Daqu. The medium-temperature Daqu had higher sacchar</description><dates><release>2025-01-01T00:00:00Z</release><publication>2025 Sep</publication><modification>2026-06-03T23:56:40.835Z</modification><creation>2026-05-03T03:12:00.149Z</creation></dates><accession>S-EPMC12482019</accession><cross_references><pubmed>41023790</pubmed><doi>10.1186/s12864-025-12045-3</doi></cross_references></HashMap>