{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Chen Y"],"funding":["Yuanliang Hu"],"pagination":["1324"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12561397"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["14(10)"],"pubmed_abstract":["Sauce-flavor Daqu is the solid-state fermentation starter for sauce-flavor Baijiu. Its microbial community influences flavor formation, yet links between community change, process conditions, and flavor development during high-temperature fermentation remain unclear. We investigated Daqu fermentation by integrating high-throughput sequencing, monitoring of physicochemical parameters, and analysis of volatile compounds. Fermentation temperature showed three phases: rapid rise, fluctuating plateau, and gradual decline. High temperatures were associated with increased thermophilic microbes such as <i>Bacillus</i> and <i>Thermoascus</i> and with higher levels of reducing sugars and amino acid nitrogen; amylase, protease, and other hydrolase activities were detected. Bacterial composition varie"],"journal":["Biology"],"pubmed_title":["Microbial, Physicochemical, and Flavor Interactions in High-Temperature Sauce-Flavor &lt;i&gt;Daqu&lt;/i&gt;."],"pmcid":["PMC12561397"],"funding_grant_id":["2024BSB020","T2022028","2022BCE006"],"pubmed_authors":["Dong W","Liu J","Zou L","Hu Y","Zhang Y","Feng Y","Chen Y","Chen S","Yu X","Wang L"],"additional_accession":[]},"is_claimable":false,"name":"Microbial, Physicochemical, and Flavor Interactions in High-Temperature Sauce-Flavor &lt;i&gt;Daqu&lt;/i&gt;.","description":"Sauce-flavor Daqu is the solid-state fermentation starter for sauce-flavor Baijiu. Its microbial community influences flavor formation, yet links between community change, process conditions, and flavor development during high-temperature fermentation remain unclear. We investigated Daqu fermentation by integrating high-throughput sequencing, monitoring of physicochemical parameters, and analysis of volatile compounds. Fermentation temperature showed three phases: rapid rise, fluctuating plateau, and gradual decline. High temperatures were associated with increased thermophilic microbes such as <i>Bacillus</i> and <i>Thermoascus</i> and with higher levels of reducing sugars and amino acid nitrogen; amylase, protease, and other hydrolase activities were detected. Bacterial composition varie","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Sep","modification":"2026-05-15T03:19:19.952Z","creation":"2026-05-15T03:12:37.642Z"},"accession":"S-EPMC12561397","cross_references":{"pubmed":["41154727"],"doi":["10.3390/biology14101324"]}}