Chen Xiao

TL;DR: This study revealed that bio-heat functioned as a primary endogenous driver promoting the formation of functional MT-Daqu microbiota and provided useful information for the temperature-based modulation of microbiota function during the fermentation of Daqu.

TL;DR: Wang et al. as mentioned in this paper explored the temporal dynamics of microbial metabolic profiling in fermented grains via PICRUSt based on 16S rRNA gene sequences and found Bacilli and Bacteroidia were the major potential butyrate producers in buk pathway at the beginning of fermentation, while later Clostridia dominated the two pathways.

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: 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.

TL;DR: Significant differences in the volatile compound profiles of wheat Qu from different regions of China showed that geographic location considerably affects the composition of volatile compounds and microbial communities in wheat Qu, with the bacterial community being the main contributor to variation in volatile compounds.