Predicting the effect of climatic factors on diversity of flavor compounds in Daqu fermentation

Traditional fermented foods are usually produced by spontaneous fermentation, which is dependent on climatic conditions. It is important to unveil the effect of climatic conditions on spontaneous food fermentation. Here, this study aimed to unveil the regulation of climatic factors on microbiota structure and production of flavor compounds in spontaneous fermentation of Daqu (the starter for Chinese liquor fermentation). The diversity indexes of both microbiota and flavor compounds were significantly different (P