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The results showed that Weissella, Staphylococcus, Thermoactinomyces, Kroppenstedtia, and Lactobacillus were the dominant bacterial genera, while Aspergillus, Alternaria, Thermoascus, Thermomyces, Wickerhamomyces, and Saccharomyces were the dominant fungal genera. A total of 61 VOCs were detected by GC\u2013IMS, among which, 13 differential VOCs (VIP &gt; 1) were identified, that could be used as potential biomarkers to judge the fermentation stage of MTD. Kroppenstedtia and Saccharopolyspora were positively correlated with 3-methyl-2-butenal and 2,2,4,6,6-pentamethylheptane-D, respectively, and both of these were positively correlated with butanal-D. Acetobacter, Streptomyces, and lactic acid bacteria (LAB) including Leuconostoc, Pediococcus, Weissella, and Lactobacillus were negatively correlated with their associated VOCs, while fungi were generally positively correlated with VOCs. Wickerhamomyces, Saccharomyces, and Candida were positively correlated with butan-2-one-M. This study provides a theoretical basis for explaining the mechanisms of MTD flavor formation and screening functional microorganisms to improve the quality of MTD.<\/jats:p>","DOI":"10.3390\/molecules29204851","type":"journal-article","created":{"date-parts":[[2024,10,14]],"date-time":"2024-10-14T07:47:05Z","timestamp":1728892025000},"page":"4851","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Dynamic Changes and Potential Correlations between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu during Manufacturing"],"prefix":"10.3390","volume":"29","author":[{"given":"Xin","family":"Nie","sequence":"first","affiliation":[{"name":"Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China"},{"name":"Luzhou Laojiao Co., Ltd., Luzhou 646000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaohan","family":"Jia","sequence":"additional","affiliation":[{"name":"Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China"},{"name":"College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kaixian","family":"Zhu","sequence":"additional","affiliation":[{"name":"Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ziqing","family":"Ling","sequence":"additional","affiliation":[{"name":"Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China"},{"name":"College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongfan","family":"Chen","sequence":"additional","affiliation":[{"name":"Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Xie","sequence":"additional","affiliation":[{"name":"Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zonghua","family":"Ao","sequence":"additional","affiliation":[{"name":"Luzhou Laojiao Co., Ltd., Luzhou 646000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1373-3361","authenticated-orcid":false,"given":"Chuan","family":"Song","sequence":"additional","affiliation":[{"name":"Luzhou Laojiao Co., Ltd., Luzhou 646000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Caihong","family":"Shen","sequence":"additional","affiliation":[{"name":"Luzhou Laojiao Co., Ltd., Luzhou 646000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3486-1936","authenticated-orcid":false,"given":"Chenglin","family":"Zhu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Yan","sequence":"additional","affiliation":[{"name":"Inner Mongolia Hetao Liquor Group Co., Ltd., Bayan Nur 015400, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiabin","family":"Wang","sequence":"additional","affiliation":[{"name":"Inner Mongolia Hetao Liquor Group Co., Ltd., Bayan Nur 015400, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yijing","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan 620860, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0460-777X","authenticated-orcid":false,"given":"Zhiping","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,10,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1003","DOI":"10.1002\/fsn3.2068","article-title":"Analysis of microbial diversity and functional differences in different types of high-temperature Daqu","volume":"9","author":"Wang","year":"2021","journal-title":"Food Sci. 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