Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu

被引：1
|
作者：
Niu, Jialiang [1 ,2 ,3 ,4 ]
Li, Weiwei [2 ,3 ,4 ]
Du, Binghao [2 ,3 ,4 ]
Wu, Yanfang [2 ,3 ,4 ]
Lang, Ying [5 ]
Sun, Baoguo [2 ,3 ,4 ]
Sun, Weizheng [1 ]
Li, Xiuting [2 ,3 ,4 ]
机构：
[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China
[2] Beijing Technol & Business Univ, Key Lab Geriatr Nutr & Hlth, Minist Educ, Beijing 100816, Peoples R China
[3] China Gen Chamber Commerce, Key Lab Brewing Microbiome & Enzymat Mol Engn, Beijing 100048, Peoples R China
[4] Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
[5] Guizhou Wangmao Jiuqu Res Inst Co Ltd, Shanghai, Peoples R China
来源：
FOOD CHEMISTRY | 2025年 / 464卷
基金：
中国国家自然科学基金;
关键词：
Sauce-flavor baijiu; Daqu fermentation dynamics; Storage time effects; Flavor metabolites; Pyrazines; Microbial function; VOLATILE PROFILES; CHINESE LIQUOR; AROMA;
D O I：
10.1016/j.foodchem.2024.141577
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Storage is a crucial step in the production of Daqu, , but the microbiological and flavor chemical kinetics of the storage process remain largely unknown and limit the quality control of Daqu. . In this study, the microbial communities and volatile compounds were analyzed and compared during the storage of Daqu. . Virgibacillus, , Bacillus and Kroppenstedtia were the dominant bacterial genera, and Thermoascus, , Thermomyces and Aspergillus were the dominant fungal genera. By LEfSe analysis, JW1 Daqu had more differential microbial markers. At the end of storage, the content of some compounds decreased significantly, such as esters, alcohols and ketones. In addition, PICRUSt2 predicted enzymes related to some important aroma production. These results indicated that microbial communities and volatiles changed significantly during storage of Daqu, , which might be important for optimization of quality.
引用
收藏
页数：12
相关论文
共 50 条
  • [1] Stochastic and deterministic processes shape microbial communities and flavor characteristics of strong-flavor daqu during storage
    Ma, Shiyuan
    Li, Yong
    Dong, Yi
    Zhou, Yiyang
    Tu, Feiyong
    Zhang, Liqiang
    Wu, Chongde
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2025, 429
  • [2] Multidimensional analysis of wheat original crucial endogenous enzymes driving microbial communities metabolism during high-temperature Daqu fermentation
    Wu, Mengyao
    Luo, Yi
    Yao, Yongqi
    Ji, Wei
    Xia, Xiaole
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2024, 413
  • [3] Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China
    Pang, Zemin
    Li, Weiwei
    Hao, Jing
    Xu, Youqiang
    Du, Binghao
    Zhang, Chengnan
    Wang, Kun
    Zhu, Hua
    Wang, Hongan
    Li, Xiuting
    Guo, Changhong
    FOODS, 2023, 12 (02)
  • [4] Dynamic Analysis of Physicochemical and Biochemical Indices and Microbial Communities of Light-Flavor Daqu during Storage
    Liu, Penghui
    Zhang, Lihong
    Du, Xiaowei
    Zhao, Jinglong
    Gao, Gang
    Zhang, Xiuhong
    JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 2019, 77 (04) : 287 - 294
  • [5] Analysis of Microbial Communities in Three Rounds of High-temperature Daqu Using Metagenomic Technology
    Wang G.
    Chen B.
    Lu J.
    Chen L.
    Zhang Q.
    Luo H.
    Shipin Kexue/Food Science, 2023, 44 (16): : 220 - 227
  • [6] Bioturbation analysis of microbial communities and flavor metabolism in a high-yielding cellulase Bacillus subtilis biofortified Daqu
    Liu, Yanbo
    Li, Haideng
    Liu, Wenxi
    Ren, Kejin
    Li, Xuehan
    Zhang, Zhenke
    Huang, Runna
    Han, Suna
    Hou, Jianguang
    Pan, Chunmei
    FOOD CHEMISTRY-X, 2024, 22
  • [7] Changes in the Microbial Community Structure during the Digitally Managed Fermentation of High-temperature Daqu
    Zheng Y.
    Zhao T.
    Wang J.
    Cai K.
    Chen P.
    Deng J.
    Fang S.
    Cao J.
    Chen M.
    Shipin Kexue/Food Science, 2022, 43 (12): : 171 - 178
  • [8] Study on the Correlation between Microbial Community Succession and Physicochemical Factors during the Storage of Maotai-flavor Liquor in Daqu at High Temperature
    Xie D.
    Wu C.
    Bi Y.
    Hu J.
    Huang W.
    Hu F.
    Feng X.
    Cheng P.
    Science and Technology of Food Industry, 2023, 44 (15) : 151 - 158
  • [9] Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
    Hou, Qiangchuan
    Wang, Yurong
    Qu, Dingwu
    Zhao, Huijun
    Tian, Longxin
    Zhou, Jiaping
    Liu, Juzhen
    Guo, Zhuang
    FOOD RESEARCH INTERNATIONAL, 2024, 184
  • [10] The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses
    Cai, Wenchao
    Xue, Yu'ang
    Wang, Yurong
    Wang, Wenping
    Shu, Na
    Zhao, Huijun
    Tang, Fengxian
    Yang, Xinquan
    Guo, Zhuang
    Shan, Chunhui
    FRONTIERS IN MICROBIOLOGY, 2021, 12
12345