Real-time monitoring and quality evaluation of medium and high temperature Daqu fermentation process by computer vision technology

Authors: Lv, Hui, Zheng, Lei, Hu, Yu, He, Jing

Source: 2024 International Conference on Power, Electrical Engineering, Electronics and Control (PEEEC) PEEEC Power, Electrical Engineering, Electronics and Control (PEEEC), 2024 International Conference on. :625-630 Aug, 2024

Relation: 2024 International Conference on Power, Electrical Engineering, Electronics and Control (PEEEC)

Analysis of Fungal Diversity and Isolation and Identification of Yeast in High-temperature and Medium-high-temperature Daqu Using Three Generation Sequencing Technology

Authors: Mengjun CUI, Yurong WANG, Qiangchuan HOU, Haibo ZHANG, Longxin TIAN, Mingbo YE, Zhuang GUO

Source: Shipin gongye ke-ji, Vol 46, Iss 2, Pp 175-183 (2025)

Subject Terms: high-temperature daqu, medium-high-temperature daqu, third generation sequencing technology, fungal taxa, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/86d83f591b6f4187950456dd61e2065e

Analysis of flavor compounds of sauce-flavor high-temperature Daqu during fermentation process

Authors: SHI Feng, MA Kaiyu, SHI Gailing, SHAN Qimuge, LI Xin, LIN Liangcai, LU Jun, ZHANG Cuiying

Source: Zhongguo niangzao, Vol 44, Iss 1, Pp 52-59 (2025)

Subject Terms: sauce-flavor, high-temperature daqu, flavor compound, dynamic change, differential analysis, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-52.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/caae36bb200148829bb735f1eaad6a59

Analysis of fungal community structure of medium-high temperature Daqu in Hetao area

Authors: LI Na, ZHANG Haibo, YE Mingbo, ZHANG Min, LI Qing, GUO Zhuang, WANG Yurong

Source: Zhongguo niangzao, Vol 43, Iss 12, Pp 110-115 (2024)

Subject Terms: hetao region, medium-high temperature daqu, high-throughput sequencing, fungal flora diversity, correlation analysis, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-110.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/75c32a48fb714c4b92c1a5b43f66c348

Difference and change rule of microbial community in the Qupi and Quxin of medium-high temperature Daqu during fermentation process

Authors: WANG Shengyan, SUN Liangxia, ZHAO Xinmin, LIN Yixin, WEI Junqiang, TANG Yun

Source: Zhongguo niangzao, Vol 43, Iss 11, Pp 92-98 (2024)

Subject Terms: medium-high temperature daqu, qupi, quxin, microbial community, high-throughput sequencing, diversity, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-92.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/6ac2615637a442aaaa6d1a12224da821

Differences in Functional Characteristics and Microbial Community Structures of Three Types of High-Temperature Daqu

Authors: LIANG Erhong, LI Jinyang, LI Weiwei, ZHU Hua, WANG Kun, ZHANG Chengnan, LIANG Xin, CHEN Xi, SUN Baoguo, LI Xiuting

Source: Shipin Kexue, Vol 45, Iss 21, Pp 166-175 (2024)

Subject Terms: high-temperature daqu, physicochemical indexes, volatile flavor substances, microbial community composition, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-018.pdf; https://doaj.org/toc/1002-6630

Access URL: https://doaj.org/article/739cc29b272b46cda7c9e4425ae2d468

Dynamic Changes of Physicochemical Quality, Flavor and Fungal Community Structure during Medium-High Temperature Daqu Fermentation Process in Xufang Region

Authors: Qiangchuan HOU, Wenhang WANG, Yuanyuan XU, Mengjun CUI, Zhuang GUO

Source: Shipin gongye ke-ji, Vol 45, Iss 19, Pp 133-141 (2024)

Subject Terms: medium-high temperature daqu, flavor quality, high-throughput sequencing, fungal community, correlation analysis, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/d0725058343f4f68a7152f07573f3484

Correlation Analysis between Bacterial Taxa and Physicochemical Indexes of High-temperature Daqu in Lanling Wine

Authors: Kai ZHANG, Weijing HUANG, Xujun XIANG, Guikun GUAN, Yu LIU, Zhuang GUO, Yurong WANG

Source: Shipin gongye ke-ji, Vol 45, Iss 19, Pp 124-132 (2024)

Subject Terms: high-temperature daqu, high-throughput sequencing technology, bacterial taxa, physicochemical indexs, correlation, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/920baccf3f1143eab21711588ba9cb7a

Analysis of physicochemical properties and microbial succession during storage process of high-temperature Daqu for sauce-flavor Baijiu

Authors: FENG Zhiwei, GUO Songbo, SUN Pengpeng, XIE Sankuan, ZHANG Jiaojiao, SHEN Shiming, LIU Haipo, WANG Min, HAN Xinglin, WANG Deliang

Source: Zhongguo niangzao, Vol 43, Iss 9, Pp 44-49 (2024)

Subject Terms: high temperature daqu of sauce-flavor baijiu, physicochemical indicators, microbial succession, correlation analysis, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-44.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/6ff8c224b50c4b518cd6d59745bc6ba0

The discrepancy in amino acids within high-temperature Daqu: A novel metabolic marker for the quality evaluation of Daqu

Authors: Xing, Shuang ^{a, 1}, Shi, Gailing ^{a, 1}, Lu, Jun ^b, Fang, Chao ^a, Li, Changwen ^b, Yuan, Shuai ^a, Shi, Feng ^a, Lin, Liangcai ^{a, ⁎}, Zhang, Cuiying ^{a, ⁎}

Source: In Food Chemistry 1 April 2025 470

Oceanobacillus in high-temperature Daqu: Taxonomic diversity, metabolic characteristics and biofortification effect

Authors: Liu, Xu ^{a, b}, Fu, Jun-Jie ^{a, b}, Shen, Han-Jun ^{a, b}, Chai, Li-Juan ^{a, b}, Zhang, Xiao-Juan ^{a, b}, Xu, Hong-Yu ^{a, b}, Wang, Song-Tao ^e, Zhang, Su-Yi ^e, Shen, Cai-Hong ^e, Shi, Jin-Song ^d, Lu, Zhen-Ming ^{a, b, e, ⁎}, Xu, Zheng-Hong ^{c, e, ⁎⁎}

Source: In Process Biochemistry March 2025 150:68-79

Enhanced bacterial cultivation supports the identification and function evaluation of cultured but not sequenced (CBNS) bacteria of high-temperature Daqu

Authors: Zhang, Yaru, Zhang, Lijie ^⁎, Xu, Yan

Source: In Food Bioscience June 2025 68

Comparison of microbial community diversity in the manual work and mechanized production process of sauce-flavor high-temperature Daqu

Authors: TANG Shaopei, ZHU Guojun, WANG Zhenlin, LI Tingting, WANG Yi, ZHU Xia, WANG Xiaodan, ZHANG Liang, ZHAO Jinsong

Source: Zhongguo niangzao, Vol 43, Iss 7, Pp 79-85 (2024)

Subject Terms: sauce-flavor high-temperature daqu, manual daqu production, mechanical daqu production, microbial community structure, high- throughput sequencing, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-79.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/b3a8c990d6194fccbb75ad306b850d6e

Analysis of fungi community diversity and structure in different high-temperature Daqu

Authors: LI Yantao, LIANG Hongdong, WEI Junqiang, GUO Yongchang, ZHAO Xinmin, LIN Yixin, TAO Yinliang, WANG Hai, TANG Yun

Source: Zhongguo niangzao, Vol 43, Iss 7, Pp 126-131 (2024)

Subject Terms: high-temperature daqu, high-throughput sequencing, fungal community, diversity analysis, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-126.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/c8d6e1f5a9414ca596c56627931accac

Revealing the Differences in Microbial Community and Quality of High-Temperature Daqu in the Southern Sichuan–Northern Guizhou Region

Authors: Cheng Yan, Zhangjun Huang, Rongkun Tu, Liqiang Zhang, Chongde Wu, Songtao Wang, Ping Huang, Yunhang Zeng, Bi Shi

Source: Foods, Vol 14, Iss 4, p 570 (2025)

Subject Terms: Baijiu, high-temperature Daqu, metagenomics, microbial function, volatile compound, microbial interaction, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/4/570; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/f993e985e8654c6493a00671902bd866

Revealing the synergistic effects of Qupi-shaping pattern and spatial variation on high-temperature Daqu attributes

Authors: Lei, Zilun, Zhang, Zhu, Huang, Jun, Tang, Qiuxiang, Zhou, Rongqing ^⁎

Source: In LWT 1 January 2025 215

Profiling the global map of ester-producing metabolism and the response patterns of key genes to environmental factors during medium-high temperature Daqu production

Authors: Wang, Yan ^{a, b}, Zhou, Wen ^{b, c}, Tao, Yong ^{a, ⁎⁎}, Zhang, Wenxue ^{b, ⁎}

Source: In Food Bioscience December 2024 62

Understanding the factors influencing high-temperature Daqu from different geographical regions

Authors: Zhang, Zhendong ^a, Meng, Yaolan ^a, Wang, Yurong ^{b, c}, Hou, Qiangchuan ^{b, c}, Zhang, Haibo ^b, Zhang, Ming ^d, Hu, Ge ^d, Zhou, Yingying ^e, Pan, Qifu ^e, Guo, Zhuang ^{b, c, ⁎}

Source: In Food Bioscience December 2024 62

Generation of a synthetic autochthonous microbiota responsible for the essential flavors and brewing properties of Daqu

Authors: Lu, Yujie ^{a, 1}, Yan, Qin ^{a, 1}, Zhang, Kaizheng ^{a, ⁎}, Zhang, Jiabin ^a, Zou, Wei ^a, Yang, Jiangang ^{b, ⁎⁎}, Li, Hongmei ^a

Source: In Food Research International December 2024 197 Part 1

Screening and function analysis of functional Monascus strains in high-temperature Daqu

Authors: ZHNAG Zhu, HUANG Jun, ZHOU Rongqing, LEI Zilun, TANG Qiuxiang, WAN Yingdong, ZHANG Suyi, QIN Hui, DONG Yi, WANG Chao, WANG Xiaojun, RAN Maofang

Source: Zhongguo niangzao, Vol 43, Iss 4, Pp 53-61 (2024)

Subject Terms: high-temperature daqu, functional monascus strains, screening, identification, wheat qu, brewing, fortified daqu, volatile flavor compounds, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-53.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/97d77794d495458191af3b268a6ca1b5