Daqu- A Traditional Chinese Liquor Fermentation Starter

Developing New Sacchariferous Starters for Liquor Production Based on Functional Strains Isolated from the Pits of Several Famous Luzhou-flavor Liquor Brewers

(2012) Zheng-Yun Wu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Characterization of Chinese Liquor Starter, “Daqu”, by Flavor Type with1H NMR-Based Nontargeted Analysis

(2009) Xiao-He Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future

(2008) M. Machida et al.   DNA RESEARCH

Phylogeny of γ-polyglutamic acid-producing Bacillus strains isolated from a fermented locust bean product manufactured in West Africa

(2008) Jomkhwan Meerak et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor

(2008) Hai-Yan Wang et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

(2008) Michael G. Gänzle et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor

(2008) Chang-lu Wang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY