microbial community succession during fermentation in Chinese northern strong-flavor Daqu

Daqu, an essential saccharification fermentation agent in baijiu fermentation, is one of the sources of baijiu flavor substances. Strong-flavor Daqu is extremely important in the fermentation of baijiu. However, noteworthy variations in microbial composition and volatile metabolites exist among strong-flavor Daqu samples originating from distinct production areas. A limited number of investigations have delved into the specifics of northern strong-flavor Daqu and the understanding of aroma substances in Daqu incomplete. This research endeavors to fill this gap through a meticulous exploration of the fermentation process of northern strong-flavor Daqu.