Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Roasted sesame-like flavor Daqu

ABSTRACT: Roasted sesame-like flavor Daqu Raw sequence reads

PROVIDER: PRJNA494030 | ENA |

REPOSITORIES: ENA

ACCESS DATA

Json Xml

Dataset's files

Source:

			Action	DRS
	SRR7958243_1.fastq.gz	Fastqsanger.gz
	SRR7958243_2.fastq.gz	Fastqsanger.gz
	SRR7958244_1.fastq.gz	Fastqsanger.gz
	SRR7958244_2.fastq.gz	Fastqsanger.gz
	SRR7958245_1.fastq.gz	Fastqsanger.gz

Items per page:

1 - 5 of 12

Similar Datasets

A roasted sesame-like flavor Daqu

Project description:A roasted sesame-like flavor Daqu Raw sequence reads

| PRJNA445614 | ENA

Sauce-flavor Daqu

Project description:Sauce-flavor Daqu Raw sequence reads

| PRJNA815931 | ENA

Daqu

Project description:Daqu Raw sequence reads

| PRJNA821379 | ENA

Daqu

Project description:Daqu Raw sequence reads

| PRJNA807093 | ENA

RNA-seq of Luzhou-flavor liquor Daqu

Project description:Microbial diversity on Luzhou-flavor liquor Daqu

| PRJNA615844 | ENA

Daqu Alcohol dehydrogenase

Project description:Daqu Alcohol dehydrogenase Raw sequence reads

| PRJNA759401 | ENA

Effects of aging on the quality of roasted sesame-like flavor Daqu.

Project description:BackgroundDaqu, the saccharification, fermentation, and aroma-producing agents for Baijiu brewing, is prepared using a complex process. Aging is important for improving the quality of Daqu, but its impact has rarely been studied. This study investigated changes in the physicochemical properties, flavor compounds, and microbial communities during aging of Daqu with a roasted sesame-like flavor.ResultsThe physicochemical properties changed continuously during aging to provide a high esterifying activity. Aging removed unpleasant flavor compounds and helped to stabilize the flavor compounds in mature Daqu. A high-throughput sequencing approach was used to analyze the changing composition of the microbial communities during aging. Aging helped to modify the microbial population to produce better Baijiu by eliminating low-abundance microbial communities and optimizing the proportion of predominant microbial communities. Nine genera of prokaryotic microbes formed the core microbiota in Daqu after aging. Regarding eukaryotic microbes, Zygomycota, the predominant community, increased in the first 2 months, then decreased in the third month of aging, while Ascomycota, the subdominant community, showed the opposite behavior. Absidia, Trichocomaceae_norank and Rhizopus were the predominant genera in the mature Daqu.ConclusionsSignificant correlations between microbiota and physicochemical properties or flavor compounds were observed, indicating that optimizing microbial communities is essential for aging Daqu. This study provides detailed information on aging during Daqu preparation.

| S-EPMC7098102 | biostudies-literature

fermentation metagenome

Project description:Moutai-flavor Daqu Raw sequence reads

| PRJNA348464 | ENA

fermentation metagenome

Project description:Moutai-flavor Daqu Raw sequence reads

| PRJNA352618 | ENA

fermentation metagenome

Project description:Moutai-flavor Daqu starter Raw sequence reads

| PRJNA392810 | ENA