Peak-temperature effects of starter culture (Daqu) on microbial community succession and volatile substances in solid-state fermentation (Jiupei) during traditional Chinese special-flavour Baijiu production

Abstract Daqu is the natural mixed starter culture for special-flavour Baijiu (the unique famous Baijiu in Jiangxi Province) brewing. Peak-temperature effects of Daqu on chemical compositions, microbial community succession and volatile substances in Jiupei fermented with middle peak-temperature Daqu (MTJP) and Jiupei fermented with high peak-temperature Daqu (HTJP) during special-flavour Baijiu brewing were determined. It was found that ethanol and reducing sugar had significantly (P