Abstract: Daqu is a saccharifying starter for brewing baijiu, and it is a consortium of microorganisms, enzymes and substances formed by natural fermentation under completely open conditions, which is the product of the joint action of a microbial community. Microorganisms are the core of Daqu, as they determine enzymes, which in turn determine compounds. Current research on Daqu involves various aspects related to microorganisms, enzymes, and compounds, such as sensory characteristics, microbial community succession, enzyme properties, physicochemical properties, volatile compounds, and non-volatile compounds. Research on microorganisms in Daqu focuses on the structure succession and function of microbial communities, and their correlations with sensory characteristics, enzymes, physicochemical properties, volatile compounds, and non-volatile compounds. This article systematically reviews the current status of and progress in fungal research in Daqu based on the literature published over the past decade, aiming to ensure that the baijiu industry stays informed about the trends in research on Daqu fungi, thereby advancing relevant research work and improving this industry’s technical level.

Key words: Daqu; characteristics; fungi; function; correlation