{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,12]],"date-time":"2026-05-12T18:01:13Z","timestamp":1778608873697,"version":"3.51.4"},"reference-count":31,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2025,1,17]],"date-time":"2025-01-17T00:00:00Z","timestamp":1737072000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100018525","name":"Key Research and Development Program of Sichuan Province","doi-asserted-by":"publisher","award":["2023YFS0450"],"award-info":[{"award-number":["2023YFS0450"]}],"id":[{"id":"10.13039\/501100018525","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The storage process of Nongxiangxing <jats:italic>daqu<\/jats:italic> is closely related to the quality of the <jats:italic>daqu<\/jats:italic>. The role of storage in <jats:italic>daqu<\/jats:italic> manufacture remains unclear, and most actual production relies on previous production experience.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>With the extension of <jats:italic>daqu<\/jats:italic> storage over a period of time, saccharifying activity, liquefying activity, fermenting activity, and esterifying activity reached a peak when stored for 3 to 4\u2009months. Analysis of the flavor compounds showed that 87 flavor components were detected in <jats:italic>daqu<\/jats:italic>, and esters and alcohols were the main flavor compounds found. Microbial community analysis suggested that <jats:italic>Weissella<\/jats:italic> was the dominant bacterial genus with relative abundance increasing during storage, while <jats:italic>Thermomyces<\/jats:italic> was dominant fungal genus with abundance decreasing during storage. Analysis of assembly processes revealed that bacterial assembly was primarily influenced by stochastic processes during storage, whereas fungal assembly was predominantly shaped by deterministic processes. The interactions among microbiota, flavor compounds, and physicochemical parameters were elucidated, suggesting that saccharifying activity was positively correlated with <jats:italic>Weissella<\/jats:italic>, <jats:italic>Lactobacillus<\/jats:italic>, <jats:italic>Kodamaea<\/jats:italic> and <jats:italic>Wickerhamomyces<\/jats:italic>, and most of esters were positively correlated with <jats:italic>Pediococcus<\/jats:italic> and <jats:italic>Clavispora<\/jats:italic>. Microbial community functions were also predicted, highlighting enzymes involved in carbohydrate degradation, flavor formation, and ethanol fermentation. Finally, simulated <jats:italic>baijiu<\/jats:italic> fermentation was performed by adding <jats:italic>daqu<\/jats:italic> stored for different times, and the results showed that <jats:italic>daqu<\/jats:italic> stored for 3 to 4\u2009months was appropriate for <jats:italic>baijiu<\/jats:italic> brewing.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The results presented in this study may enhance understanding of the impact of storage on <jats:italic>daqu<\/jats:italic> quality and, consequently, help to improve it. \u00a9 2025 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.14118","type":"journal-article","created":{"date-parts":[[2025,1,17]],"date-time":"2025-01-17T07:17:00Z","timestamp":1737098220000},"page":"3665-3678","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Microbial community of <scp>Nongxiangxing <i>daqu<\/i><\/scp> during storage: microbial 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