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2026	Comparative analysis of microbial communities and physicochemical attributes of strong-aroma Daqu from Southwestern China Bioresources and Bioprocessing Mingfu Shi, Aixia Guo, Yang Li, Dexiang Sun, Tao Wang, Liguo Yin
2026	Illuminating the Patterns of Fungal Community Succession, Physicochemical Properties, Volatiles and Their Relationships in Fermented Grains for the Production of Chinese Strong-Flavor Baijiu Foods Yaping Wang, Yitong Zhao, Rongyu Du, Danyang Fu, Mingdong Deng, Hua Li, Famou Guo, Zhaoxiang Wang, Xiaolong Hu
2025	Temperature-Driven Divergence in Microbial Consortia and Physicochemical Functionality: A Comparative Study of High- and Medium-Temperature Daqu Microorganisms Huawei Yuan, Jia Zheng, Liping Ding, Hong Wang, Qin Jiang, Chao Zhang, Tingna Xie, Guohui Nan, Li Li, Kai Lou
2025	Differential characterization of medium-temperature Daqu from different geographical regions: bacterial profile, color, taste, and flavor World Journal of Microbiology and Biotechnology Yurong Wang, Yan Lei, Jianhui Zhang, Qiangchuan Hou, Zhuang Guo
2025	Revealing the Differences in Microbial Community and Quality of High-Temperature Daqu in the Southern Sichuan–Northern Guizhou Region Foods Cheng Yan, Zhangjun Huang, Rongkun Tu, Liqiang Zhang, Chongde Wu, Songtao Wang, Ping Huang, Yunhang Zeng, Bi Shi
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