Mechanized Qu-making may contribute to lactic acid bacteria overproliferation in Hongqu rice wine brewing: Insights into microbial dysbiosis and flavor quality deterioration

Hao Wang

doi:10.1016/j.ijfoodmicro.2026.112013

Mechanized Qu-making may contribute to lactic acid bacteria overproliferation in Hongqu rice wine brewing: Insights into microbial dysbiosis and flavor quality deterioration

2026-08-07

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AI

H

Hao Wang

Z

Zihua Liang

W

Weiling Guo

L

Li Ni *

X

Xucong Lv *

DOI：10.1016/j.ijfoodmicro.2026.112013

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• Mechanized Hongqu enriches yeasts but depletes Aspergillus niger. • Mechanized Qu-making triggers lactic acid bacteria overgrowth during brewing. • Lactic acid bacteria overgrowth causes acid accumulation and flavor deficits. • Rational microbiome engineering is needed to ensure flavor quality during brewing.

Mechanized Qu-making may contribute to lactic acid bacteria overproliferation in Hongqu rice wine brewing: Insights into microbial dysbiosis and flavor quality deterioration

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