Huan Guo

Wheat-Surface Microbiota as a Key Driver of Daqu Quality: Evidence from Microbial Diversity and Volatile Flavor Analysis

Traditional fermentation processes rely on complex microbial communities; however, the specific contributions of raw material-associated microorganisms to community assembly and flavor formation remain unclear. In this study, traditional Daqu (T) and surface-disinfected Daqu (S) were used as paired controls to decouple...