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Fortification of Daqu with the soy sauce-functional fungus Aspergillus oryzae CICC 2339: investigations into Daqu properties and Baijiu brewing outcomes

Crossref DOI link: https://doi.org/10.1038/s41598-026-44158-4

Published Online: 2026-03-25

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Yu, Yougui

Yang, Tao

Zhu, Dongcai

Li, Jie

Wu, Lipin

Li, Xinshe

Huang, Xiuqiong

Chen, Zhengpei

Tang, Xiangyang
Funding

Funding for this research was provided by:

Central Government-Guided Local Development Funding Program (2024ZYC029)
License Information

Text and Data Mining valid from 2026-03-25

Accepted Manuscript valid from 2026-03-25
More Information

Article History

Received: 20 January 2026

Accepted: 10 March 2026

First Online: 25 March 2026

Declarations

:

: The authors declare no competing interests.

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