Chinese liquor is one of the 6 well-known distilled spirits in the world. High-temperature Daqu acts as an important source of nutrients and of microorganisms in the solid-state fermentation of Chinese Moutai-flavor liquor, which has a critical impact on the final flavor of the liquor. The study identifies a novel DGGE marker and provides an efficient way to identify bacterial diversity in Daqu from different fermentation stages. Importantly, the study defines dynamic changes of the physicochemical parameters and the infrared spectra analysis of Daqu during the fermentation process. These studies will help to (1) establish a standard operation procedure for Daqu production; (2) stabilize manufacturing process for Daqu fermentation and even for liquor brewing.
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