Insights into heterogenetic mechanism in physicochemical driving factors, microbial community and volatile metabolites during high‐temperature Daqu fermentation by traditional stacking and shelf stacking
The findings provide potential control targets for precision regulation to improve the quality of shelf-stacked HTD and will contribute to mechanized HTD production. © 2025 Society of Chemical Industry.
Authors
- Chunhui Wei (ORCID: https://orcid.org/0000-0002-5560-6056)
- Lijuan Ma (ORCID: https://orcid.org/0000-0003-2043-9961)
- Jiqi Li
- Feifan Chen
- Huiyao Ge (ORCID: https://orcid.org/0000-0002-4928-1777)
- Huan Zhang (ORCID: https://orcid.org/0009-0005-9066-228X)
- Ang Li (ORCID: https://orcid.org/0000-0002-4972-4910)
- Zhiguo Huang (ORCID: https://orcid.org/0000-0003-2457-3412)
- Yun Zhao (ORCID: https://orcid.org/0000-0001-7363-9487)
- Liping Du (ORCID: https://orcid.org/0000-0002-6409-1445)
- Lin Yuan
Institutions
- Tianjin University of Science and Technology (CN)
- Tianjin Academy of Fine Arts (CN)
- Yibin University (CN)
- Sichuan University of Science and Engineering (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-29
- DOI
- https://doi.org/10.1002/jsfa.70128
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Tianjin Science and Technology Program