Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; Guizhou Health Wine Brewing Technology Engineering Research Center, Moutai Institute, Renhuai 564507, China.
Department of Brewing Engineering, Moutai Institute, Renhuai 564507, China.
Food Res Int. 2024 Sep;191:114645. doi: 10.1016/j.foodres.2024.114645. Epub 2024 Jun 15.
Mechanization has emerged as a focal point in the modernization of traditional enterprises, offering standardized production and labor reduction benefits. However, little is known about how mechanization affects the microbiota and metabolite profiles of Daqu. To address this gap, we conducted a comprehensive comparison between traditional and mechanical sauce-flavor Daqu using a multi-omics approach. Results showed that mechanical Daqu exhibited higher acidity, amino acid nitrogen and enzyme activity, alongside lower fat and moisture levels. Following mechanization, lactic acid bacteria (LAB), Staphylococcus, Aspergillus and Saccharomycopsis were enriched and identified as biomarkers, whereas Oceanobacillus, Monascus and Scopulariopsis were notably decreased. Furthermore, significant disparities in metabolic profiles were observed between the two types of Daqu based on GC-MS, GC-IMS, and LC-MS/MS analyses. The content of volatile compounds was significantly higher in mechanical Daqu (332.82 ± 22.69 mg/kg), while that of non-volatile compounds was higher in traditional Daqu (753.44 ± 41.82 mg/kg). Moreover, OPLS-DA models identified 44 volatile and 31 non-volatile compounds as differential metabolites. Multivariate statistical analysis indicated that bacteria and fungi primarily contributed to protease and saccharification activities, respectively. Additionally, the co-occurrence network revealed that Oceanobacillus and Scopulariopsis were closely associated with non-volatile compound formation, while LAB and Rhizopus significantly influenced volatile compound production. These findings elucidate the multi-dimensional relationship between mechanization and Daqu quality, offering insights to advance the modernization of traditional industries.
机械化已成为传统企业现代化的焦点，提供了标准化生产和减少劳动力的好处。然而，对于机械化如何影响大曲的微生物群和代谢物谱知之甚少。为了解决这一差距，我们采用多组学方法对传统机械酱香大曲和机械酱香大曲进行了全面比较。结果表明，机械酱香大曲表现出更高的酸度、氨基酸氮和酶活性，同时脂肪和水分含量较低。机械化后，乳杆菌（LAB）、葡萄球菌、曲霉和酵母被富集并鉴定为生物标志物，而海洋芽孢杆菌、红曲霉和链格孢菌显著减少。此外，基于 GC-MS、GC-IMS 和 LC-MS/MS 分析，两种类型的大曲在代谢谱上存在显著差异。机械酱香大曲中的挥发性化合物含量明显较高（332.82±22.69mg/kg），而传统酱香大曲中的非挥发性化合物含量较高（753.44±41.82mg/kg）。此外，OPLS-DA 模型鉴定出 44 种挥发性和 31 种非挥发性差异代谢物。多元统计分析表明，细菌和真菌主要分别影响蛋白酶和糖化活性。此外，共现网络表明海洋芽孢杆菌和链格孢菌与非挥发性化合物的形成密切相关，而 LAB 和根霉则显著影响挥发性化合物的产生。这些发现阐明了机械化与大曲质量之间的多维关系，为推进传统产业现代化提供了新的思路。
