The aim was to explore the source of microorganisms in Daqu and the dynamic evolution characteristics of microbial flora in Daqu during its maturation and its influence on the physicochemical properti
Moutai is one of the most famous Chinses liquors. The microbial community and activity of Moutai Daqu, the fermentation starter, have not been fully understood yet. Here, 16S rRNA gene V4-V5 amplicon
