Daqu

Microbial Community Structure and Volatile Flavor Composition of High-Temperature Daqu with Different Colors

Osajiele, B. O., Okaiyeto, S. A. & Beizhong H. · Asian Food Science Journal · 2025

Aims: This study aimed to compare white (WQ), black (BQ), and yellow (YQ) high-temperature Daqu to determine how color differences correspond to variation in microbial community structure and volatile metabolite profiles, and to elucidate how these factors influence functional pe...