Abstract:Daqu, commonly used as a starter during the brewing of Chinese Baijiu, provides a variety of microbial strains and enzymes initiating the Baijiu fermentation, thus affecting the unique flavor and taste of Baijiu. In recent years, the microbial community structure of Daqu has become a research hotspot, and researchers have conducted extensive in-depth research on the microbial community structure, gene function, and functional microorganisms of Daqu. Therefore, the knowledge of the microbial composition, succession, and functions of Daqu has become increasingly richer. This review summarized the analytic methods of microbial community structure, the main microbial composition, functional microorganisms, and microbial traceability in the production of Daqu, aiming to provide a theoretical basis for investigating the microbial community structure of Daqu, optimizing the production process of Daqu, and improving the quality of Baijiu.
