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.
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页数：12
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