Chai Lijuan

TL;DR: In this article, the effects of daqu microbiota on baijiu fermentation were investigated under both field-scale and lab-scale conditions, and the dominant daqu microbes (average relative abundance>10.0%), including unclassified_Leuconostocaceae, Thermoascus, and Thermomyces, tended to dominate the early stage.

TL;DR: This work provides a promising strategy for the production of acetoin-rich vinegar through Lactobacillus sp.-A.

TL;DR: Zhang et al. as mentioned in this paper investigated the effects of lactate and acetate (main microbial metabolites in fermented grains) on modulating the pit mud microbiome and found that the microbial consortia of pit mud presented a regular and directional evolutionary pattern under the impact of continuous batch-to-batch brewing activities.

TL;DR: In this paper, Zhao et al. used the Spearman correlation and Random-forest decision-tree to identify potential age-markers for verifying the maturation time of Lu-flavor Baijiu.

TL;DR: P-Cresol was the predominant volatile metabolite in the fermentation broth of strain JN500901T incubated in liquid reinforced clostridial medium under anaerobic conditions and is considered to be a novel species of the genus Clostridiumsensustricto.