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Thermo-structural property differences in wheat varieties influencing microbial community succession and flavor compound biosynthesis in high-temperature Daqu.

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Title: Thermo-structural property differences in wheat varieties influencing microbial community succession and flavor compound biosynthesis in high-temperature Daqu.
Authors: Liang X; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China., Lang Y; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China.; Guizhou Wangmao Jiuqu Research Institute Co., Ltd, Guiyang, China., Chen X; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China., Li HD; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China., Niu JL; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China., Li WW; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China., Li XT; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China.; Beijing Engineering and Technology Research Center of Food Additives, Beijing, China., Sun BG; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China.; Beijing Engineering and Technology Research Center of Food Additives, Beijing, China.
Source: Journal of the science of food and agriculture [J Sci Food Agric] 2026 Aug 15; Vol. 106 (10), pp. 6144-6159. Date of Electronic Publication: 2026 Apr 24.
Publication Type: Journal Article
Journal Info: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: <searchLink fieldCode="AU" term="%22Liang+X%22">Liang X</searchLink>; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China.<br /><searchLink fieldCode="AU" term="%22Lang+Y%22">Lang Y</searchLink>; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China.; Guizhou Wangmao Jiuqu Research Institute Co., Ltd, Guiyang, China.<br /><searchLink fieldCode="AU" term="%22Chen+X%22">Chen X</searchLink>; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China.<br /><searchLink fieldCode="AU" term="%22Li+HD%22">Li HD</searchLink>; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China.<br /><searchLink fieldCode="AU" term="%22Niu+JL%22">Niu JL</searchLink>; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China.<br /><searchLink fieldCode="AU" term="%22Li+WW%22">Li WW</searchLink>; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China.<br /><searchLink fieldCode="AU" term="%22Li+XT%22">Li XT</searchLink>; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China.; Beijing Engineering and Technology Research Center of Food Additives, Beijing, China.<br /><searchLink fieldCode="AU" term="%22Sun+BG%22">Sun BG</searchLink>; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; School of Food and Health, Beijing Technology and Business University, Beijing, China.; Beijing Engineering and Technology Research Center of Food Additives, Beijing, China.
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        Value: 10.1002/jsfa.70663
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              Text: 2026 Aug 15
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