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Investigating the variations in microbiome and volatilome characteristics of sauce-flavor Muqu across different grades and production rounds.

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第一作者： Yu,Mu

第一单位： School of Food Engineering, Moutai Institute, Renhuai 564507, China.

作者： Yu,Mu ^[1] ; Linpei,Liu ^[2] ; Junjun,He ^[1] ; Hong,Zhang ^[1] ; Shirui,Yu ^[3] ; Zhiyu,Zhu ^[4] ; Ying,Huang ^[5] ; Mingyue,Mou ^[6] ; Chunlin,Zhang ^[7]

作者单位： School of Food Engineering, Moutai Institute, Renhuai 564507, China. ^[1] Biomass Energy Technology Research Centre, Key Laboratory of Development and Application of Rural Renewable Energy (Ministry of Agriculture and Rural Affairs), Biogas Institute of Ministry of Agriculture and Rural Affairs, 4-13 Renmin Rd. South, Chengdu 610041, China. ^[2] School of Food Engineering, Moutai Institute, Renhuai 564507, China; Guizhou Engineering Research Center for Health-Functional Liquor Brewing Technology, Moutai Institute, Renhuai 564507, China. ^[3] Kweichow Moutai Co. Ltd., Renhuai 564501, China. ^[4] School of Brewing Engineering, Moutai Institute, Renhuai 564507, China. ^[5] Kweichow Moutai Co. Ltd., Renhuai 564501, China. Electronic address: 0103112@moutai.com.cn. ^[6] School of Brewing Engineering, Moutai Institute, Renhuai 564507, China. Electronic address: zcl818075@163.com. ^[7]

关键词 Metabolic function Microbial community Muqu grading strategy Sauce-flavor baijiu Volatile compound

医学主题词细菌(Bacteria);真菌(Fungi);调味剂(Flavoring Agents);挥发性有机化合物(Volatile Organic Compounds);味觉(Taste)

DOI 10.1016/j.foodchem.2025.145394

PMID 40617206

发布时间 2025-09-03

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