English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Xiaoqu  is a traditional fermentation starter that is used for Chinese liquor production. Although microorganisms in the starters are closely associated with the quality and flavor of liquor, knowledge of the microbiota in  xiaoqu  is still far from complete, let alone the starters produced by new processes. Here, Illumina MiSeq high-throughput sequencing was applied to study bacterial composition in three types of  xiaoqu  used in Cantonese soybean-flavor ( Chi -flavor) liquor, namely two traditional starters ( Jiu Bing  and  Bing Wan ) and a Round-Koji-maker starter ( San qu ) produced by the automatic starter-making disk machine. The results showed bacterial diversity in traditional starters was similar and higher than that in the Round-Koji-maker starter.  Lactobacillus  and  Pediococcus  were the dominant genera in all starters, while other different dominant genera also existed in different starters, which were  Weissella, Acetobacter , and  Gluconobacter  for  Jiu Bing, Weissella  for  Bing Wan , and  Bacillus, Acetobacter, Acinetobacter  and  Klebsiella  for  San qu , respectively. Meanwhile,  Cytophagaceae , one particular microbial family, and some pathogens including  Klebsiella, Cronobacter , and  Enterobacter  were also found in  San qu , indicating the automatic starter-making disk machine should be ameliorated before applied into industrial production. These results enriched our knowledge on  xiaoqu -related microorganisms and might be helpful in industrial  Chi -flavor liquor production and the development of fermentation technology.

frontiers in microbiology

Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing