openalexFrontiers in Microbiology2026-07-24
Geographic origin and wheat variety shape microbial and functional profiles of brewing wheat for Daqu fermentation
Hao Tang, Shouhang Zheng, L B Yao, Qin Wang, Ning Yang, Na Luo, et al.
Introduction Wheat is the primary raw material for traditional Baijiu Daqu fermentation, yet its role as a carrier of functional microbiota and its contribution to Daqu quality remain poorly understood. Methods A total of 135 wheat samples representing five geographic regions and…