Temperature-mediated shift from competitive to facilitative interactions between lactic acid bacteria and bacillus species in daqu fermentation: Insights from metagenomics, dual RNA-seq, and coculture analysis

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DOI:10.1016/j.ijfoodmicro.2025.111352
作者：Liming Wu ,?Meiyu Yan ,?Xinlei Huang ,?Hui Liao ,?Daixiu Bao ,?Yitong Ge ,?Shuaijun Wang ,?Xiaole Xia
文献类型：期刊论文
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Abstract：Daqu, a pivotal starter that defines the flavor profile and quality of Baijiu, undergoes dynamic temperature changes during its production, significantly influencing the microbial community

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