IntroductionDaqu, the Chinese liquor fermentation starter, contains complex microbial communities that are important for the yield, quality, and unique flavor of produced liquor. However, the composit

NIAID Data Ecosystem60

Moutai-flavor Daqu starter Raw sequence reads

茅台大曲微生物组

白酒发酵微生物组

Moutai-flavor Daqu is used to produce Moutai-flavor liquor, a distilled liquor in China. During the fermentation process, comprehensive microbes are formed in Moutai-flavor Daqu, and the bacteria are

NIAID Data Ecosystem20

16S rRNA sequencing of bacterial community in mature Jiuqu starters and fermented grains

白酒发酵微生物组

细菌群落分析

We collected samples from a distillery in southern China, and used high-throughput sequencing analysis to study bacterial community compositions of mature Jiuqu starters and fermented grains during ba

NIAID Data Ecosystem70

Data_Sheet_1_Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu.doc

白酒发酵微生物组

代谢组学分析

Wheat-originated microbes play an important role in shaping the quality of high-temperature Daqu which is commonly used as a starter for producing sauce-flavor Baijiu. However, the shifts of microbiot

NIAID Data Ecosystem30

Microbial Community in Chinese Baijiu fermentation

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