ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1601675
This article is part of the Research TopicDiversity, Function, and Application of Microbes in the Fermentation or Production of Traditional FoodView all 13 articles
Physicochemical properties and bioturbation analysis of high-temperature Daqu by functional microflora
Provisionally accepted
Chuanbo Zhang1*
Tingyan Xu1
Anqin Zhu1Shuting Zhong1
Yunsheng Wang2Chao Wang3Jin Zhang1
Yincui Chen4Rui Wang1- 1guizhou normal university, Guizhou, China
- 2Guizhou University, Guiyang, Guizhou Province, China
- 3Brewing Department, Guizhou Guijiu Group limited liability company, Guiyang, China
- 4Guizhou Vocational College of Agriculture, Guiyang, Guizhou Province, China
Select one of your emails
You have multiple emails registered with Frontiers:
Notify me on publication
Please enter your email address:
If you already have an account, please login
You don't have a Frontiers account ? You can register here
High-temperature Daqu (HTD) initiates the solid-state fermentation of sauce-aroma Baijiu by introducing essential microorganisms and enzymes, determining its unique flavor and quality. While biofortification with functional strains enhances HTD HTD was predominantly observed during the 3-day fermentation period, while its substantial impact on the fungal community manifested during the 9-day fermentation.Meanwhile, the SFM influenced the community assembly pattern of HTD and stability of the network. Notably, PICRUSt2 revealed that the addition of SFM increased the potential ability of HTD to utilize energetic substances such as starch for metabolism and energy conversion, to generate ethanol and esters, and to facilitate ethanol metabolism. Overall, our work elucidated the regulatory mechanism of SFM on the longitudinal characteristics of microbial communities in the HTD fermentation stage, and provided a theoretical basis for further research on SFM to enhance the quality of HTD.
Keywords: Synthetic functional microflora, Fortified Daqu, Fermentation, Microbial Diversity, Assembly process
Received: 28 Mar 2025; Accepted: 11 Jun 2025.
Copyright: © 2025 Zhang, Xu, Zhu, Zhong, Wang, Wang, Zhang, Chen and Wang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Chuanbo Zhang, guizhou normal university, Guizhou, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.