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/

Zendy Plus

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

Zendy Tools

Zendy Open

High-temperature  Daqu , also called Jiang-flavor  Daqu , is the saccharifying and fermenting agent for brewing Jiang-flavor Baijiu. During the spontaneous solid-state fermentation of high-temperature  Daqu , variations in temperature and moisture lead to microbial diversity and various metabolites, contributing to the different colors of high-temperature  Daqu  (customarily referred to as white  Daqu , black  Daqu , yellow  Daqu , and red  Daqu  in production). We aimed to investigate the differences in microbial communities, physicochemical indices, and potential functions among different high-temperature  Daqu  with different colors (labeled as QW, QB, QY, and QR) by amplicon sequencing. We found that  Kroppenstedtia ,  Bacillus , and  Thermoascus  were predominant in all samples;  Saccharopolyspora  and  Thermomyces  were predominant in QB and QR; and  Unclassfied_O_Eurotiales  were predominant in QY. The results on the physicochemical characteristics indicated that compared with other  Daqu  samples, QW exhibited higher protease activity and lower acidity, whereas QB showed the opposite results. QR had the highest esterification yield, and QY exhibited the highest saccharification but lowest esterification yield. Functional prediction demonstrated that the higher abundances of genes encoding bacterial enzymes of QW and QY were related to the considerably higher abundances of  Kroppenstedtia  in QW (59%) and QY (87%), respectively. The highest abundance of  Thermomyces  in QB (80%) contributed to the highest abundance of genes encoding fungal enzymes in QB. This study revealed the microbial and functional dissimilarities of color-based high-temperature starters and helped facilitate the liquor fermentation process.

Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors