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- Food Research International - jsitri. cn
Daqu is approximately 34 × 20 × 5 5 cm (length × width × high), weighing around 4 4 kg each The size of wheat Qu is approximately 23 × 15 × 7 5 cm (length × width × high), weighing around 2 5 kg each The Daqu and wheat Qu samples were transported to the laboratory on dry ice within 24 h of collection
- Characteristics of the microbiota and metabolic profile of high . . .
The superior grade Daqu (S_Daqu) and normal grade Daqu (N_Daqu) have obvious differences in flavor, fracture surface, appearance, etc , which can be accurately grouped by well-trained panel based on their sensory properties However, the differences in microbial community diversity and metabolites between the S_Daqu and N_Daqu were still unclear The culture-dependent method, the third
- Effects of storage period and season on the microecological . . .
Production of high-temperature Daqu includes two stages: fermentation and storage An earlier study by our group proposed a Qu-omics method to clarify the microecological characteristics and differentiation mechanisms of high-temperature Daqu during fermentation (Yang et al , 2021, Yang et al , 2023, Yang et al , 2024) After fermentation, the storage environment causes major changes to the
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- Characterizing the Contribution of Strain Specificity to the Microbiota . . .
Abstract In this study, the differences in physicochemical properties, microbial community structure, and metabolic characteristics between various fortified Muqu and their corresponding high-temperature Daqu (HTD) were investigated using multiphase detection methods The results demonstrated that the physicochemical properties, community structure, dominant bacterial composition, and
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- Bacteria and filamentous fungi running a relay race in Daqu . . .
Daqu is an indispensable starter in Baijiu (i e , Chinese liquor) production, undergoing a spontaneous fermentation process in an open environment with non-sterile cereals (mainly wheat) as raw materials Multispecies microbial communities are formed during Daqu fermentation, and the metabolic activities of these microorganisms produce abundant enzymes (e g , amylase, cellulase, and protease
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