{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T21:30:52Z","timestamp":1791667852875,"version":"4.3.4"},"reference-count":67,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2021,12,2]],"date-time":"2021-12-02T00:00:00Z","timestamp":1638403200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>\n                    Polymicrobial co-fermentation is among the distinct character of high-temperature Daqu. However, fungal communities in the three types of high-temperature Daqu, namely, white high-temperature Daqu, black high-temperature Daqu, and yellow high-temperature Daqu, are yet to be characterized. In this study, the fungal diversity, taste, and aroma profiles in the three types of high-temperature Daqu were investigated by Illumina MiSeq high-throughput sequencing, electronic tongue, and electronic nose, respectively. Ascomycota and Basidiomycota were detected as the absolute dominant fungal phylum in all types of high-temperature Daqu samples, whereas\n                    <jats:italic>Thermomyces<\/jats:italic>\n                    ,\n                    <jats:italic>Thermoascus<\/jats:italic>\n                    ,\n                    <jats:italic>Aspergillus<\/jats:italic>\n                    ,\n                    <jats:italic>Rasamsonia<\/jats:italic>\n                    ,\n                    <jats:italic>Byssochlamys<\/jats:italic>\n                    , and\n                    <jats:italic>Trichomonascus<\/jats:italic>\n                    were identified as the dominant fungal genera. The fungal communities of the three types of high-temperature Daqu differed significantly (\n                    <jats:italic>p<\/jats:italic>\n                    &amp;lt; 0.05), and\n                    <jats:italic>Thermomyces<\/jats:italic>\n                    ,\n                    <jats:italic>Thermoascus<\/jats:italic>\n                    , and\n                    <jats:italic>Monascus<\/jats:italic>\n                    could serve as the biomarkers in white high-temperature Daqu, black high-temperature Daqu, and yellow high-temperature Daqu, respectively. The three types of high-temperature Daqu had an extremely significant difference (\n                    <jats:italic>p<\/jats:italic>\n                    &amp;lt; 0.01) in flavor: white high-temperature Daqu was characterized by sourness, bitterness, astringency, richness, methane, alcohols, ketones, nitrogen oxides, and sulfur organic compounds; black high-temperature Daqu was characterized by aftertaste-A, aftertaste-B, methane-aliph, hydrogen, and aromatic compounds; and yellow high-temperature Daqu was characterized by saltiness, umami, methane, alcohols, ketones, nitrogen oxides, and sulfur organic compounds. The fungal communities in the three types of high-temperature Daqu were significantly correlated with taste but not with aroma, and the aroma of high-temperature Daqu was mainly influenced by the dominant fungal genera including\n                    <jats:italic>Trichomonascus<\/jats:italic>\n                    ,\n                    <jats:italic>Aspergillus<\/jats:italic>\n                    ,\n                    <jats:italic>Thermoascus<\/jats:italic>\n                    , and\n                    <jats:italic>Thermomyces<\/jats:italic>\n                    . The result of the present study enriched and refined our knowledge of high-temperature Daqu, which had positive implications for the development of traditional brewing technique.\n                  <\/jats:p>","DOI":"10.3389\/fmicb.2021.784651","type":"journal-article","created":{"date-parts":[[2021,12,2]],"date-time":"2021-12-02T01:20:46Z","timestamp":1638408046000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":68,"title":["The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses"],"prefix":"10.3389","volume":"12","author":[{"given":"Wenchao","family":"Cai","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu\u2019ang","family":"Xue","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yurong","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenping","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Na","family":"Shu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huijun","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fengxian","family":"Tang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinquan","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhuang","family":"Guo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunhui","family":"Shan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2021,12,2]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"2093","DOI":"10.1007\/s00253-016-8042-2","article-title":"Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity.","volume":"101","author":"Bal","year":"2017","journal-title":"Appl. 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