Wang Songtao

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: A perspective on targeting and isolating specific functional microbes in baijiu microbiota with the gene sequence-based medium prediction method is provided.

TL;DR: In this article, the authors investigated the microbial metabolic network involved in flavor development in Asian starter cultures and found that Lactobacillales and Eurotiales were the potential predominant populations successively responsible for the production of lytic enzymes and flavor precursors/compounds.

TL;DR: Assays from an in vitro simulated fermentation further validated the roles of jiupei microbiota in acetic and lactic acid production, and these acids were subsequently metabolized to butyric and hexanoic acid by the pit mud microbiota.

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.