As a saccharation starter culture for liquor fermentation, Daqu is prepared and produced in an open environment. The microorganisms in Daqu mainly come from raw materials and production environment. In the process of Daqu production, environmental conditions such as humidity and temperature in the Qu chamber are changed by repeatedly opening and closing doors and Windows and removing straw curtains to affect the succession and community composition of Daqu microbial community. In this way, the changes of fermentation environment can be adjusted to promote the growth and metabolism of beneficial microorganisms and gradually form Daqu unique microorganisms. This paper reviews the research progress of Daqu microbial community, including Daqu microbial community, the influence of environmental factors on microbial community, and the interaction between microbial communities.

Neng Liu, Dan Huang, Zijian Li. Research Progress on Influencing Factors of Microbial Community Succession during Fermentation of Nongxiangxingdaqu. International Journal of New Developments in Engineering and Society (2023) Vol.7, Issue 4: 1-6. https://doi.org/10.25236/IJNDES.2023.070401.

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