Bacterial community of three colored Daqu during maturation
This study is dedicated to exploring the maturation process of these three Daqu types, investigating their physicochemical properties, cultivable microbes, fermenting vitalities, flavor substances, and corresponding microbial community. Hence, a systematically comparing analysis was carried out to reveal the differences among these three colored Daqu, providing a rational explanation for the formation of different colors and laying a foundation for the mechanized Daqu production and enhanced quality control in the future.